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Chhana podo is an indigenous milk based sweet prepared by baking . The product is commonly prepared in Orissa by using chhana, maida/suji and sugar. It has pleasant cooked flavour and rich taste with cake like body & texture. Attempts were made to standardize the production of chhana podo. Between the two binding agents used at 5 or 10% ( based on chhana), suji at 5% level was adjudged most suitable for podo production. Baking temperature of 2000 C for 65 min. in an aluminum tray with dough thickness of 2 - 2.5 cm resulted in a uniformly baked product. The optimum sugar level was found to be 30% of chhana for the desired sweetness. About 12-15% of moisture evaporated during baking. Chhana podo packed in polyethylene pouches recorded a shelf life up to 4 and 30 days at 370C and refrigerated temperatures, respectively. Vacuum packaging increased the shelf life by 2-3 days at 370C. Incorporation of 0.1% potassium metabisulphite and potassium sorbate in the dough increased the shelf life up to 8 days at 37oC. Spoilage of podo was observed to be due to the white, green and black mould growth on the surface.
Keywords: Chhana podo, baking temperature , preservatives, maida, suji, shelf life
* Dairy Technology Section, National Dairy Research Institute, Adugodi, Bangalore – 560 030
2007-060 Date received:May 2006; Accepted:July 2007.
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