Follow
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.
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



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

See Guidelines to Authors
Current Issues

Original Research Articles

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(10): 24-42
DOI: https://doi.org/10.20546/ijcmas.2019.810.005


Storage Related Changes in Strawberry added Ghee based Low-Fat Spread
Londhe-Patil Prajakta Balasaheb1*, D. D. Patange2, Suchita Bhosale3, M. M. Yadav2 and S. J. Gaondhare1
1Department of Dairy science, Rajarshri Chhatrapati Shahu Maharaj, College of Agriculture, Kolhapur, India
2Rajarshri Chhatrapati Shahu Maharaj, College of Agriculture, Kolhapur, India
3Department of Animal Husbandry and Dairy Science, MPKV Rahuri University., Ahmednagar, India Rcsm College of Agriculture, Kolhapur, India Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra– 413 722, India
*Corresponding author
Abstract:

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.


Keywords: Low-fat spread, strawberry, Sensory evaluation, Physico-chemical properties, Microbial qualities
Download this article as Download

How to cite this article:

Londhe-Patil Prajakta Balasaheb, D. D. Patange, Suchita Bhosale, M. M. Yadav and Gaondhare, S. J. 2019. Storage Related Changes in Strawberry added Ghee based Low-Fat Spread.Int.J.Curr.Microbiol.App.Sci. 8(10): 24-42. doi: https://doi.org/10.20546/ijcmas.2019.810.005