Studies on the use of chhana and paneer whey in the preparation of puras (pancakes)

International Journal of Dairy Technology

Volumn 57, Issue 4, 2004, Pages 221-225

  Jindal, A R ^a   Shoree, M ^a   Shukla, F C ^a   Singh, B ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Chhana whey; Pancakes; Paneer whey; Puras; Salty puras; Sensory evaluation; Sweet puras

Indexed keywords

PROTEIN;

ARTICLE; ASH; CHHANA WHEY; FOOD ANALYSIS; FOOD HANDLING; FOOD PROCESSING; INDIA; MILK; PANEER WHEY; PRIORITY JOURNAL; SENSORY EVALUATION; SOLID; TASTE; WHEY;

FRAXINUS;

EID: 8744249094     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2004.00130.x     Document Type: Article

References (8)

1. AACC (1990) Approved Methods of the American Association of Cereal Chemists. St Paul, MN, USA: American Association of Cereal Chemists.
2. Aneja R P, Mathur B N, Chandan R C and Banerjee A K (2002) Heat-acid coagulated products. In Technology of Indian Milk Products. Delhi, India: A Dairy India Publication.
3. AOAC (1980) Official Methods of Analysis. Washington, DC: Association of Official Analytical Chemists.
4. Jindal A R and Grandison A S (1992) Preparation and composition of chhana whey powders using membrane processing techniques. Journal of Science of Food and Agriculture 58 511-517.
5. Khamrui K and Rajorhia G S (1998) Making profits from whey. Indian Dairyman 50 13-18.
6. Larmond L (1970) Methods for Sensory Evaluation of Food. Canada: Department of Agriculture. Publication 1285.
7. Pasricha S (1966) Menus for Low Cost Balanced Diets and School Lunch Programme. Hyderabad, India: Nutrition Research Laboratory, Indian Council of Medical Research.
8. Singh S, Bansal M L, Singh T P and Kumar R (1991) Statistical Methods for Research Workers. New Delhi: Kalyani.