QUALITY OF JALBHARA MARKETED IN AND AROUND KOLKATA

摘要

Thirty five samples of Jalbhara, a popular chhana based sweet collected from different parts of Kolkata and its surrounding area were analyzed for chemical, microbiological and sensory quality. Wide variations were noticed in chemical composition, microbial count and sensory quality. The average percentages of moisture, fat, protein, sucrose, ash and titratable acidities (as lactic acid) were found to be 13.74 ± 0.42,17.68 ± 1.17,17.27 ± 0.82,46.52 ± 0.68, 1.85±0.08 and 0.54 ± 0.006 respectively in market Jalbhara samples. The market Jalbhara samples were liked moderately by the judges.