Development of a process for manufacture of the shelf-stable chhana roll and its physicochemical properties

Abstract

The chhana roll is an indigenous, milk-based sweet of the Indian subcontinent that is sold at cottage scale without any packaging. It is prepared from chhana, an intermediate product obtained from heat and acid coagulation of milk. In order to enhance its shelf life, the product was processed in a retort pouch using a stationary retort. Product optimization was carried out through response surface methodology using two variables, i.e., level of nisin (0.00-692IU/g) and process time (15-25min). The Fo varied from 4.48 to 12.04min. The lag period for the heating curve, jh (0.82-0.96), heating rate index, fh (8.5-13.9min) and the lag factor for the cooling curve, jc (0.83-1.77) implied a conductive heating regime. The total process time (B') ranged from 13.94 to 28.13min. The process time of 15min and nisin concentration of 118.73IU/g resulted in a shelf life of 90 days at 37C. © 2013 Wiley Periodicals, Inc.