National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was conducted to prepare a designer confection by incorporating different levels of pineapple powder and mango powder (2%, 4% and 6%) separately into the chhana base (chhana 95g + milk powder 5g) replacing chhana in formulation. Prepared samples were analysed for various parameters after coating with caramel. No significant (p>0.05) difference was recorded in the mean values of moisture, fat, protein, ash, lactose, cholesterol and carbohydrate content in all the mango powder and pineapple powder incorporated treatments as compared to control. pH value showed a significant (p<0.05) decreasing trend at 4% and 6% level of mango powder and pineapple powder incorporation. Titratable acidity was found to be significantly (p<0.05) higher in caramel coated chhana confection with addition of mango powder and pineapple powder at 6% level as compared to control. Water activity increased significantly (p<0.05) with addition of pineapple powder at 6% level, however, no significant effect (p>0.05) was observed on water activity of samples incorporated with mango powder. No significant difference (p>0.05) was recorded in the mean values of coating loss, cooking yield and weight of coating of mango and pineapple powder treated samples as well as control. Colour analysis was done for all the samples and no significant (p>0.05) effect was observed on L* and a* colour values of mango and pineapple powder incorporated samples, however b* value increased significantly (p<0.05) at 6% level of mango powder incorporation as compared to control. On the basis of sensory attributes, most acceptable confection was prepared by incorporation of mango powder and pineapple powder at 4% level.
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