Process Standardization for Fruit Based Chakka Desserts

Abstract

Chakka is a sour product obtained by draining off whey from fermented milk (Dahi, known as Indian yogurt). In this work, a process was developed for the preparation of desserts using chakka. Four fruits considered to have good health benefits have been used, namely kiwi (Actinidia deliciosa), fig (Ficus carica), star fruit (Averrhoa carambola) and blueberry (Vaccinium myrtillus). The pulp from these fruits was extracted and sweetened with sugar in 1:1.3 optimized ratio. The sweetened pulps were in turn incorporated into chakka @ 15:50, 25:50 and 35:50 to prepare fruit-based chakka desserts. Based on sensory analysis, the desserts recommended to be consumed after a meal, had a shelf life of 10 days at 5°C. Kiwi fruit was not found suitable for the chakka dessert preparation.