Quality of dudh churpi as influenced by moisture content and drying conditions of prechurpi

Hossain, SA Pal, PK Sarkar, PK Patil, GR

Sa. Hossain et al., Quality of dudh churpi as influenced by moisture content and drying conditions of prechurpi, J FD SCI M, 38(5), 2001, pp. 462-466

19

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

5

2001

462 - 466

ISI

0022-1155(200109/10)38:5<462:QODCAI>2.0.ZU;2-L

Dudh churpi is a popular protein-rich milk product, traditionally consumed as a masticatory in the Eastern Himalayan parts, comprising Bhutan, Nepal, Tibet and India. Prechurpl, a partially dried intermediate in the process o f making dudh churpi, was dried to different levels of moisture, and pieces of it were cooked in a standardized concentrated milk. On the basis of sen sory evaluation, 30 % moisture level in prechurpi was observed to be most s uitable for recooking. Exponential relationship was obtained between moistu re ratio and time of drying of dudh churpi and Page's model fitted well to describe adequately the drying behaviour of dudh churpi. Highly significant coefficients of correlation ranging from 0.977 to 0.994 and a low (0.76 to 5.92) % root mean square indicated suitability of equations developed for prediction of drying time. While size of prechurpi had no significant effec t on instrumental textural profile of dudh churpi, temperature of drying be yond 35 degreesC significantly affected the texture. The product obtained b y drying at 35 degreesC was similar to the best available product in market s.