A Comparative Study on the Quality of Channa Podo Prepared from Cow and Buffalo Milk

Jump To References Section

Authors

  • Dipak Kumar Dash
     Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences Mohanpur Campus, PIN - 741252 West Bengal ,IN
  • Pijus Kanti Ghatak
     Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences Mohanpur Campus, PIN - 741252 West Bengal ,IN
  • Amiya Das
     Department of Dairy Chemistry, West Bengal University of Animal and Fishery Sciences Mohanpur Campus, PIN - 741252 West Bengal ,IN

Abstract

'Channa Podo' Is a popular channa based milk sweet of Orissa. It is also known as Podo". Channa podo is prepared by mixing channa, sugar and maida (15:5:1) with a slight amount of ghee, followed by heating. It is characterized by its light brown appearance, spongy texture, cooked flavour and a very rich taste. Little information is available on the preparation and quality of channa podo.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

1999-07-01

How to Cite

Dash, D. K., Ghatak, P. K., & Das, A. (1999). A Comparative Study on the Quality of Channa Podo Prepared from Cow and Buffalo Milk. The Indian Journal of Nutrition and Dietetics, 36(7), 353–356. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/7135

Issue

Volume 36, Issue 7, July 1999

Section

Original Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).