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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.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(5): 1231-1242
DOI: https://doi.org/10.20546/ijcmas.2020.905.137


Study of Formulation, Sensory Evaluation and Microbiological Study of Camel and Buffalo Milk based Khoa Burfi Blended with Watermelon Seeds
Jorawar Singh1*, Basant Bais1, Rakesh Ranjan2, Rajani Joshi3, Diwakar4, Parma Ramand Ajay Sharma1
1Department of Livestock Products Technology, CVAS, RAJUVAS, Bikaner-334001, Raj., India
2ICAR- NRC on Camel, Bikaner, Rajasthan, India
3Department of Veterinary Public Health, College of Veterinary and Animal Science, RAJUVAS, Bikaner, India
 4Department of Veterinary Microbiology and Biotechnology, RAJUVAS, Bikaner, India
*Corresponding author
Abstract:

The present study was aimed to estimate the sensory properties and microbiological study of camel and buffalo milk based khoa burfi. Four treatment samples were developed by using different combination with watermelon seeds in selected camel and buffalo milk khoa viz. Control (without watermelon seeds incorporation) and treatments T1,T2 and T3 with 10%, 20% and 30% watermelon seeds incorporation respectively. On the basis of sensory scores, the khoa burfi prepared by incorporation of 10% watermelon seeds level scored maximum for all the sensory attributes such as appearance, color, flavor, taste, overall acceptability and was selected for pursuing the storage studies. The selected camel and buffalo milk khoa burfi were subjected to refrigerated (4 ± 1°C) storage temperature and quality characteristics were evaluated at every 3 days interval upto a period of 15 days. The microbial load of standard plate count, increased significantly high (P<0.01) in the control and all treatment khoa burfi whereas the initial yeast and mould count was nil up to 6th day of storage than increased significantly (P<0.05). No coliform counts were observed.


Keywords: Khoa, Burfi, Sensory Properties, Standard Plate Count, Yeast and Mould Count, Coliform Count
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How to cite this article:

Jorawar Singh, Basant Bais, Rakesh Ranjan, Rajani Joshi, Diwakar, Parma Ram and Ajay Sharma. 2020. Study of Formulation, Sensory Evaluation and Microbiological Study of Camel and Buffalo Milk based Khoa Burfi Blended with Watermelon Seeds.Int.J.Curr.Microbiol.App.Sci. 9(5): 1231-1242. doi: https://doi.org/10.20546/ijcmas.2020.905.137