Author(s):

Simranjeet Kaur, Sunil Kumar, MMS Zama, Arvind Kumar, Sourab Dua and Ramandeep Kaur

Abstract: The study was designed to evaluate the effect of mango powder and pineapple powder on the quality characteristics of chocolate coated chhana confection. The product was developed by incorporating different levels of mango powder and pineapple powder (2%, 4% and 6%) and the prepared samples were analysed for proximate, physicochemical and sensory parameters. Moisture content of chocolate coated chhana confection increased significantly (p<0.05) at 6% level of mango powder incorporation whereas no significant (p>0.05) effect was observed on moisture content of confection incorporated with pineapple powder. Ash content increased significantly (p<0.05) by addition of mango powder at 6% level and pineapple powder at 4% and 6% level as compared to control samples. pH value showed a significant (p<0.05) decrease at 4% and 6% level of mango powder and pineapple powder incorporation. Titratable acidity was significantly (p<0.05) higher in the chhana confection treated with mango powder at 4% and 6% level and pineapple powder at 6% level as compared to control. Cooking yield was significantly (p<0.05) higher at 4% and 6% level of mango powder addition whereas addition of pineapple powder had no significant (p>0.05) effect on cooking yield of the product. Chocolate coating loss from the surface of chhana confection was found to be significantly (p<0.05) higher at 6% level of mango powder incorporation whereas in control samples coating loss was significantly less. For colour analysis, L* value increased significantly (p<0.05) at 4% and 6% level and b* value at all levels of mango powder incorporation. Pineapple powder addition had no significant (p>0.05) effect on L* value but b*value increased significantly (p<0.05) at 4% and 6% level when compared to control. Chhana confection exhibited superior sensory characteristics at 4% level of mango powder and pineapple powder addition as compared to control samples.

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