Effect of Freeze Drying on the Macronutrient characteristics of Chenna Balls

Author: Sanjana Pandey and Mohan Singh

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Abstract

Dairy products, including chhena, are essential constituents of a nutritious diet, enjoying widespread recognition globally, particularly within vegetarian culinary practices. The preservation of chhena poses a significant challenge, and the core focus of this research centers on the exclusive method for enhancing the chhena's shelf life. This investigation's principal aim was to scrutinize the impact of macronutrients, encompassing moisture content, protein, fat, carbohydrates, and ash content, on specimens derived from diverse milk fat formulations, encompassing 3%, 5%, and 7%.The moisture content in the freeze-dried chhena balls was found to range from 0.63% to 1.07% (w.b.), while protein levels varied between 17.03% and 17.77%. The fat, carbohydrate, and ash content in freeze-dried chhena balls exhibited a range of 2.77% to 6.93%, 73.29% to 78.18%, and 0.91% to 1.31%, respectively. These findings provide valuable insights into the nutritional composition of chhena and its variations based on milk fat compositions.

Keywords

Freeze Drying, Chhena, Moisture Content, Protein, Fat, Carbohydrate, Ash Content

Conclusion

It is concluded that the optimization of the chhena ball production process and its effects on quality attributes, particularly in relation to varying diameters and processing conditions. The results of this study have the potential to impact the food processing industry positively, as they shed light on the potential for improving the production and quality control of chhena balls. These findings also have implications for enhancing the shelf-life and overall quality of dairy products, benefiting both producers and consumers alike. Future research may delve into the practical applications and advancements in chhena ball production processes and their relevance to the broader food industry.

References

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How to cite this article

Sanjana Pandey and Mohan Singh (2023). Effect of Freeze Drying on the Macronutrient characteristics of Chenna Balls. Biological Forum – An International Journal, 15(9): 1060-1064.