ABSTRACT

Chakka is a sour product obtained by draining off whey from fermented milk (Dahi, known as Indian yogurt). In this work, a process was developed for the preparation of desserts using chakka. Four fruits considered to have good health benefits have been used, namely kiwi (Actinidia deliciosa), fig (Ficus carica), star fruit (Averrhoa carambola) and blueberry (Vaccinium myrtillus). The pulp from these fruits was extracted and sweetened with sugar in 1:1.3 optimized ratio. The sweetened pulps were in turn incorporated into chakka @ 15:50, 25:50 and 35:50 to prepare fruit-based chakka desserts. Based on sensory analysis, the desserts recommended to be consumed after a meal, had a shelf life of 10 days at 5°C. Kiwi fruit was not found suitable for the chakka dessert preparation.

摘要

Chakka是一种酸性产品，是通过从发酵乳（Dahi，称为印度酸奶）中排干乳清而获得的。在这项工作中，开发了一种使用chakka制备甜点的方法。已经使用了四种被认为具有良好健康益处的水果，即猕猴桃（猕猴桃），无花果（无花果），杨桃（杨桃）和蓝莓（越桔）。从这些水果中提取出果肉，并以1：1.3的最佳比例加糖加糖。将加糖的果肉依次在15：50、25： 50和35:50掺入chakka中以制备基于水果的chakka甜点。根据感官分析，建议在餐后食用的甜点在5°C下的保质期为10天。找不到奇异果适合做茶花甜点。