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

Citation
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
Citations number
19
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
5
Year of publication
2001
Pages
462 - 466
Database
ISI
SICI code
0022-1155(200109/10)38:5<462:QODCAI>2.0.ZU;2-L
Abstract
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.