National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
Storage conditions were known to bring about some physicochemical changes in the products. The present investigation was therefore carried out to examine the effect of storage period on the sensory, physicochemical and microbiological quality of low fat spread. Low fat spread without strawberry powder and synthetic preservative T1 (Control), Low fat spread with strawberry powder but without preservative T2 (SS),Low fat spread with synthetic preservative T3 (Preservative) were prepared and subjected to 100 days of storage and evaluated periodically at intervals of 20 days. With the progress in the storage period total solid decreases while pH, FFA, TBA, peroxide value, oiling off, wheying off increases. From the point of view of colour and appearance, body and texture, flavor, spreadability and overall acceptability, the SS product was acceptable 60 days of storage none of these rendered the product unacceptable for the 60 days at 5°C.the main cause of spoilage, especially in control sample, was found to be surface growth of yeasts and moulds. SPC in all samples increased and coliform count of the samples was found to be nil through the storage period which good hygienic condition during manufacture and storage of the product. The shelf life of the product was found to considerably influence by the presence of preservative.
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