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Studies on the use of chhana and paneer whey in the preparation of puras (pancakes)
Author(s) -
JINDAL A R,
SHOREE M,
SHUKLA F C,
SINGH B
Publication year - 2004
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2004.00130.x
Subject(s) - food science , flavour , whey protein , taste , microbiology and biotechnology , biology , mathematics
Puras (pancakes) are widely accepted traditional Indian foods. Studies were conducted on the use of chhana and paneer whey in the preparation of sweet and salty puras . Six samples of chhana and paneer whey were substituted in sweet and salty puras at different whey to water ratios (0 : 100, 20 : 80, 40 : 60, 60 : 40, 80 : 20, 100 : 0). The effects of chhana and paneer whey on sensory evaluation showed that sweet puras containing mixed milk chhana whey and salty puras containing cow's milk chhana whey scored highest with respect to appearance, body and texture, flavour and taste, and overall acceptability. In general, commercial samples scored less, which may be due to poor handling and maintenance of whey by commercial manufacturers. Whey substitutions also improved fat, total solids, protein and ash of both sweet and salty puras . It is interesting to note that none of sweet and salty pura samples was below the limits acceptable to the panellists. It can be thus concluded that chhana and paneer whey can be used successfully in the preparation of puras for value addition.