Organoleptic evaluation of Ladakhi churpe enriched with apricot and spinach
Anwar Hussain, Jigmet Yangchan, Phuntsog Tundup, Sonam Spaldon and Disket Dolkar
Dried dairy products viz. churpe-balls and churpe-strips were developed with the incorporation of apricot powder into cottage cheese at different levels (05, 10, 15 and 20%) and spinach powder at levels 03, 06, 09 and 12 percent, respectively. The sensory attributes of the products were studied during the investigation. The appearance of balls first decreased, then increased and again decreased and that of strips first increased and then decreased. The supplementation resulted in significant (P < 0.05) decline in texture of both products. Flavor increased in balls and decreased in strips with the addition of supplements. Overall acceptability first got increased and then decreased with the increase in the level of supplementation of the products. The titratable acidity increased whereas pH decreased in both products upon the incorporation of additives. Storage studies done for 360 days reveal that except texture and titratable acidity, there were losses in all the parameters in both products with the advancement of storage. Except flavor in case of balls and overall acceptability and pH in case of strips, all the interaction effects of supplementation and storage were found to be statistically significant.
Keywords: Churpe, Ladakh, apricot, spinach, churpe-balls, churpe-strips