Optimisation of a process for shelf-stable dietetic Chhana kheer and changes in physicochemical properties during storage.

摘要

In the production of shelf-stable dietetic Chhana kheer, optimised levels of Chhana and artificial sweeteners were examined using a stationary retort. The product was characterised by short lag period for heating (j_h) (0.78-1.03), small heating rate index (f_h) (7.69-17.00 min) and short lag factor for cooling (j_c) (0.76-1.06), implying convective heating regime. The total process time B was 19.13-32.98 min for corresponding process lethality values (F_o) of 4.56-25.50 min. Based on optimisation, processing of the dietetic Chhana kheer at 121.40 degrees C for 20 min was found to be the optimum. Optimised product was stable up to 90 days at 37 degrees C.