Authors: Ritika Puri Kaushik Khamrui Yogesh Khetra Ravinder Malhotra H C Devraja
Publish Date: 2015/11/11
Volume: 53, Issue: 2, Pages: 1238-1246
Abstract
Promising development and expansion in the market of chamcham a traditional Indian dairy product is expected in the coming future with the organized production of this milk product by some large dairies The objective of this study was to document the extent of variation in sensory properties of market samples of chamcham collected from four different locations known for their excellence in chamcham production and to find out the attributes that govern much of variation in sensory scores of this product using quantitative descriptive analysis QDA and principal component analysis PCA QDA revealed significant p 005 difference in sensory attributes of chamcham among the market samples PCA identified four significant principal components that accounted for 724 of the variation in the sensory data Factor scores of each of the four principal components which primarily correspond to sweetness/shape/dryness of interior surface appearance/surface dryness rancid and firmness attributes specify the location of each market sample along each of the axes in 3D graphs These findings demonstrate the utility of quantitative descriptive analysis for identifying and measuring attributes of chamcham that contribute most to its sensory acceptabilityGrateful acknowledgement to the Director National Dairy Research Institute for providing economic assistance in the form of institutional fellowship constituted by Indian Council of Agricultural Research New Delhi and other infrastructural amenities for conducting the presented research work
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