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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(3): 1449-1461
DOI: https://doi.org/10.20546/ijcmas.2019.803.169


Standardization and Quality Evaluation of Sour Cream Enriched Therapeutic Food Products
S.D. Katke1*, Mohammed Abdur Rahman2 and P.S. Patil3
1Department of Food Microbiology & Safety, College of Food Technology, VNMKV, Parbhani, India
2Department of Food Technology, Sam Higg in bottom University of Agriculture, Technology and Sciences, Allahabad, (U.P.), India
3Department of Food Science & Technology, MIT College of Food Technology, Aurangabad, India
*Corresponding author
Abstract:

The present investigation focuses on standardizing the process for preparation of sour cream enriched therapeutic food products. Sour cream was prepared by ripening of cream with the addition 6% culture of Lactic Acid Bacteria (Lactobacillus acidophilus and Streptococcus lactis) culture and 0.2% xanthan gum. The prepared sample of sour cream was further used in the exploration of food preparation i.e. sour cream spread, sour cream salad and boondi raita. Sensory characteristics of sour cream spread, sour cream salad and boondi raita were studied. It was found that sour cream spread with red chili sauce and salad with 20% sour cream had higher overall acceptability which was evidently proved by statistical analysis. Boondi raita prepared with sour cream was found to be more acceptable than the one prepared with curd. Further, the shelf life of sour cream enriched therapeutic food products is found to be for four weeks at the refrigerated storage condition.


Keywords: Sour cream, Sour cream spread, Sour cream salad, Lactobacillus acidophilus, Streptococcus lactis, Sour cream boondi raita
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How to cite this article:

Katke, S.D., Mohammed Abdur Rahman and Patil, P.S. 2019. Standardization and Quality Evaluation of Sour Cream Enriched Therapeutic Food Products.Int.J.Curr.Microbiol.App.Sci. 8(3): 1449-1461. doi: https://doi.org/10.20546/ijcmas.2019.803.169