Optimisation of a process for shelf-stable dietetic Chhana kheer and changes in physicochemical properties during storage

In the production of shelf-stable dietetic Chhana kheer, optimised levels of Chhana and artificial sweeteners were examined using a stationary retort. The product was characterised by short lag period for heating (j(h)) (0.78-1.03), small heating rate index (f(h)) (7.69-17.00min) and short lag factor for cooling (j(c)) (0.76-1.06), implying convective heating regime. The total process time B was 19.13-32.98min for corresponding process lethality values (F-o) of 4.56-25.50min. Based on optimisation, processing of the dietetic Chhana kheer at 121.40 degrees C for 20min was found to be the optimum. Optimised product was stable up to 90days at 37 degrees C.