Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

  • Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
Login

NAAS Rating: 5.21

updates
NAAS Rating: 5.21 new

Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 3 (2018)

Economics of Chhatisgarhi Churma

Author(s): Anand Gauraha, BK Goel and S Kartikeyan
Abstract: Traditional Indian dairy products can be defined as all milk products which are native of Indian and which were evolved over ages utilizing locally available fuels and cooking ware. The traditional dairy products have a great assortment of sweets with great social, cultural and economic importance. The production of traditional milk products provide unique opportunity to the organized dairy sector in India as they have huge mass appeal and the market for these products for exceeds that of western dairy products. Now a day for more convenience to cook and also to maintain nutrition in food a new development was developed such as extrusion cooking for ready to eat/cook foods. Chhattisgarh Churma is a traditional product of Chhattisgarh and is prepared by using khoa, chickpea flour, ghee, sugar, flavor and color. It is a chickpea based product with pleasant sensory characteristics and having long shelf life. On survey very few literature is available on Churma prepared in Chhattisgarh. The present work was carried out to develop Chhattisgarhi Churma by using twin screw extruder. The cost per kg of khoa, chickpea flour, ghee, sugar, cardamom and colour incorporated Chhattisgarhi Churma was calculated to be Rs 240.03. The major cost items were Khoa, Ghee, Chickpea flour and sugar. The Input-output ratio was found to be 1:1.67.
Pages: 759-761  |  246 Views  10 Downloads
How to cite this article:
Anand Gauraha, BK Goel, S Kartikeyan. Economics of Chhatisgarhi Churma. J Pharmacogn Phytochem 2018;7(3):759-761.
Journal of Pharmacognosy and Phytochemistry