Studies on Technological and Quality aspects of Chhana based sweet “Khurma”

The different temperatures of coagulation such as 85 and 800C were investigated for getting good quality chhana suitable for the preparation of Khurma. Among all, 850C was found suitable as Khurma produced was hard, succulent, and less spongy and got sensory scores as 8.6, 9.0, and 8.88 on the 9-point Hedonic scale for flavor, body […]