Process Standardization for Fruit Based Chakka Desserts

References

• Al-Kadamany, E., M. Khattar, T. Haddad, and I. Toufeili. 2003. Estimation of shelf-life of concentrated yogurt by monitoring selected microbiological and physicochemical changes during storage. LWT Food Sci. Technol. 36:407–414. doi: https://doi.org/10.1016/S0023-6438(03)00018-5.
   Google Scholar
• Al-Otaibi, M., and H. El Demerdash. 2008. Improvement of the quality and shelf life of concentrated yoghurt (labneh) by the addition of some essential oils. Afr. J. Microbiol. Res. 2(7):156–161.
   Google Scholar
• Anonymous. 2019. Press information bureau, ministry of animal husbandry, dairying and Fisheries, Govt of India. Release ID: 1593581.
   Google Scholar
• AOAC. 2005. Official methods of analysis. Association of Official Analytical Chemists, Virginia, USA.
   Google Scholar
• Babu, S., and A. Warrier. 2009. Fermented milk products as nutraceuticals – An ayurvedic perspective. Indian Dairyman 61(6):66–69.
   Google Scholar
• Bardale, P.S., P.S. Waghmare, P.N. Zanjad, and D.M. Khedkar. 1987. The preparation of shrikhand like product from skim milk chakka by fortifying with fruit pulps. Indian J. Dairy Sci. 39(4):480–483.
   Google Scholar
• BIS 1981. Handbook of food analysis: Dairy products. SP: 18 part IX. Bureau of Indian Standards, New Delhi.
   Google Scholar
• Chandan, R.C., A. Gandhi, and N.P. Shah. 2017. Yogurt: Historical background, health benefits and global trade, p. 15. In: N.P. Shah (ed.). Yogurt in health and disease prevention. London: Academic Press.
   Google Scholar
• Choudhary, A., and A.K. Atreja. 1986. Growth promoting ability of chakka. Indian J. Dairy Sci. 39(3):247–250.
   Google Scholar
• Devi, M.C.A. 2010. Role of milk and milk products in traditional medicinal systems. Indian Dairyman 62(3):114–119.
   Google Scholar
• El-Khoury, D., P. Brown, G. Smith, S. Berengut, S. Panahi, R. Kubant, and G.H. Anderson. 2014. Increasing the protein to carbohydrate ratio in yogurts consumed as a snack reduces post-consumption glycemia independent of insulin. Clin. Nutr. 33(1):29–38. doi: https://doi.org/10.1016/j.clnu.2013.03.010.
   PubMed Web of Science ®Google Scholar
• Ercisli, S., M. Tosun, H. Karlidag, A. Dzubur, S. Hadziabulic, and Y. Aliman. 2012. Colour and antioxidant characteristics of some fresh fig (Ficus carica L.) genotypes from northeastern Turkey. Plant Foods Hum. Nutr. 67:271–276. doi: https://doi.org/10.1007/s11130-012-0292-2.
   PubMed Web of Science ®Google Scholar
• Farahat, A.M., and O.I. El-Batawy. 2013. Proteolytic activity and some properties of stirred fruit yoghurt made using some fruits containing proteolytic enzymes. World J. Dairy Food Sci. 8(1):38–44.
   Google Scholar
• Frazier, W.C., and D.C. Westhoff. 1978. Food microbiology, Fourth Reprint. Tata McGraw-Hill Publishing, New Delhi.
   Google Scholar
• Giram, S.D. 1992. Studies on fortification of sour whey concentrate in the chakka for preparation of shrikhand, Parbhani, Maharashtra, India, M.Sc Agri Thesis submitted to Marathwada agricultural University.
   Google Scholar
• Huma, N., K. Hafeez, and I. Ahmad. 2003. Preparation and evaluation of apple stirred yogurt. Pak. J. Food Sci. 13(3–4):5–9.
   Google Scholar
• Julie, B., C. Alan, and D. Garry. 2005. Potential health benefits of berries. Curr. Nutr. Food Sci. 1:71–86. doi: https://doi.org/10.2174/1573401052953294.
   Google Scholar
• Khurana, H.K., and S.K. Kanawjia. 2007. Recent trends in development of fermented milks. Curr. Nutr. Food Sci. 3:91–108. doi: https://doi.org/10.2174/1573401310703010091.
   Google Scholar
• Mahmood, A., N. Abbas, and A.H. Gilani. 2008. Quality of stirred buffalo milk yogurt blended with apple and banana fruits. Pak. J. Agric. Sci. 45(2):275–279.
   Google Scholar
• McGregor, J.U., and C.H. White. 1986. Effect of sweeteners on the quality and acceptability of yogurt. J. Dairy Sci. 69:698–703. doi: https://doi.org/10.3168/jds.S0022-0302(86)80458-1.
   Web of Science ®Google Scholar
• Nigam, N., S. Rashmi, and P.K. Upadhyay. 2009. Incorporation of chakka by papaya pulp in the manufacture of shrikhand. J. Dairy Foods Home Sci. 28(2):115–118.
   Google Scholar
• Patel, R.S., and B.K. Chakraborty. 1988. Shrikhand– A review. Indian J. Dairy Sci. 4(1):109–115.
   Google Scholar
• Paul, S., P. Paul, K.J. Rao, and C.N. Pagote. 2016. Correlations among instrumental textural characteristics, sensory score and solids content of dahi – An Indian fermented milk product. Int. J. Food Ferment. Technol. 6:337–349.
   Google Scholar
• Rani, R., C.N. Dharaiya, V. Unnikrishnan, and B. Singh. 2012. Factors affecting syneresis from yoghurt for preparation of chakka. Indian J. Dairy Sci. 65:135–140.
   Google Scholar
• Reddy, Y.K., M. Laxminaryana, K.S. Sarma, M. Ranganadham, and S. Kumar. 2000. Preparation of a low fat dairy spread using skim milk chakka and butter. Indian J. Dairy Sci. 53(1):11–14.
   Google Scholar
• Roy, D.K.D., T. Saha, M. Akter, M. Hosain, H. Khatun, and M.C. Roy. 2015. Quality evaluation of yogurt supplemented with fruit pulp (banana, papaya, and water melon). Int. J. Nutr. Food Sci. 4:695–699. doi: https://doi.org/10.11648/j.ijnfs.20150406.25.
   Google Scholar
• Sarkar, S. 2008. Innovations in Indian fermented milk products – A review. J. Food Biotechnol. 22:78–97. doi: https://doi.org/10.1080/08905430701864025.
   Web of Science ®Google Scholar
• Silva, B.S., S.R. Resende, A.K. Souza, M.A.P. Da Silva, G.R. Plácido, and M. Caliari. 2014. Sensory, physicochemical and microbiological characteristics of Greek style yogurt flavoured with pequi (Caryocar brasiliense, Cambess). Af. J. Biotechnol. 13:3797–3804. doi: https://doi.org/10.5897/AJB2014.14053.
   Google Scholar
• Silva, D.F., C. Eduardo, A.K.D.S. Abud, I.C.C. Da Silva, N.P. Andrade, R.B.D.O. Cerqueira, F.P. De Andrade, F.D.O. Carvalho, R.M.R.G. Almeida, and J.E.A. De Souza. 2019. Acceptability of tropical fruit pulps enriched with vegetal/microbial protein sources: Viscosity, importance of nutritional information and changes on sensory analysis for different age groups. J. Food Sci. Technol. 56:3810–3822. doi: https://doi.org/10.1007/s13197-019-03852-0.
   PubMed Web of Science ®Google Scholar
• Singh, R., J. Sharma, and P.K. Goyal. 2014. Prophylactic role of Averrhoa carambola (Star fruit) extract against chemically induced hepatocellular carcinoma in Swiss albino mice. Adv. Pharmacol.l Sci. 2014:1–8.
   Google Scholar
• Singletary, K. 2012. Kiwifruit, overview of potential health benefits. Nutr. Today 47(3):133–147. doi: https://doi.org/10.1097/NT.0b013e31825744bc.
   Google Scholar
• Sonawane, V.M., K.D. Chavan, and B.K. Pawar. 2007. Effect of levels of strawberry pulp and sugar on chemical composition during storage of shrikhand. J. Dairying Foods Home Sci. 26(3/4):153–158.
   Google Scholar
• Tarakci, Z. 2010. Influence of kiwi marmalade on the rheology characteristics, colour values and sensorial acceptability of fruit yogurt. Kafkas Univ. Vet. Fak. Derg. 16(2):173–178.
   Web of Science ®Google Scholar
• Vagdalkar, A.A., B.R. Chavan, V.M. Morkile, B.T. Thalkari, and S.N. Landage. 2002. A study on preparation of shrikhand by using cocoa powder and papaya pulp. Indian Dairyman 54(4):49–52.
   Google Scholar
• Vijayendra, S.V.N., and R.C. Gupta. 2013. Associative growth behaviour of dahi and yoghurt starter cultures with Bifidobacterium bifidum and Lactobacillus acidophilus in buffalo skim milk. Ann. Microbiol. 63:461–469. doi: https://doi.org/10.1007/s13213-012-0490-z.
   Web of Science ®Google Scholar
• Vinson, J.A., L. Zubik, P. Bose, N. Samman, and J. Proch. 2005. Dried fruits: Excellent in vitro and in vivo antioxidants. J. Am. Coll. Nutr. 4:44–50. doi: https://doi.org/10.1080/07315724.2005.10719442.
   Google Scholar
• Zanjad, P.N., M. Raziuddin, and S.K. Chandel. 2008. Quality of chhana spread made by blending chakka and chhana with different salt levels. J. Bombay Vet. Coll. 16(1):64–65.
   Google Scholar