Effect of different time intervals on the viscosity of batter and on the sensory qualities of puras (pancakes) prepared using chhana and paneer whey

The viscosity of pura (pancakes) batter samples prepared with bovine, buffalo and mixed wheys (80 : 20 whey to water) was measured at different time intervals at a temperature of 25  ±  2°C using a Brookfield viscometer (LVT 98534). The viscosity of sweet pura batter samples increased after 1 h, remained constant for another 2 h and then decreased, whereas the viscosity of salty pura batter samples increased from freshly prepared batter to 1 h and then remained constant. Sensory evaluation of both sweet and salty puras at different time intervals from batter preparation was also carried out. The overall acceptability scores for sweet puras prepared using bovine milk chhana whey, buffalo milk paneer whey and mixed milk chhana whey and stored for up to 4 h at 25  ±  2°C and for 24 h at 4–5°C were not significantly different, and the same conclusion applied to salty puras made from bovine milk chhana whey. It was concluded that sweet and salty pura batters can be prepared from any chhana or paneer whey.