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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 2018 - IJCMAS--ICV 2018: 95.39 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 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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(7): 697-707
DOI: https://doi.org/10.20546/ijcmas.2020.907.080


Sensory, Physico-Chemical, Textural and Microbial Changes in Milk Protein Concentrate and Cereal Based Energy Bar during Storage
Karmajitsinh Jagadevsinh Jetavat1, Amitkumar Manojbhai Patel2* and Smitha Balakrishnan2
1Banas Dairy, Faridabad, India
2SMC College of Dairy Science, AAU, Anand, India
*Corresponding author
Abstract:

Energy bar are gaining recognition as well as appreciation these days due to their ready-to- eat nature, delicious taste, nutritional profile and appealing look. Cereals play an important role in human diet and nutrition. Protein quality of cereals can be improved by combining it with other rich sources like milk protein. The milk solids (milk protein concentrate) and cereal based energy bar (MCEB) and control energy bar were stored at cabinet temperature (15±2°C) after packaging them in metallized PET Polyester/ Polyfilm pouches material. The MCEB samples were analyzed for changes in sensory characteristics, physico-chemical characteristics, textural characteristics as well as for microbiological quality at 15 days interval. Sensory scores and fracturability for experimental sample and control decreased while peroxide value, free fatty acids, water activity and hardness increased during entire storage period. The Standard plate count decreased while coliform count and yeast and mold count were found absent till 150 days of storage.


Keywords: Milk Protein Concentrate, Energy bar, Oats, Ragi, Rice
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How to cite this article:

Karmajitsinh Jagadevsinh Jetavat, Amitkumar Manojbhai Patel and Smitha Balakrishnan. 2020. Sensory, Physico-Chemical, Textural and Microbial Changes in Milk Protein Concentrate and Cereal Based Energy Bar during Storage.Int.J.Curr.Microbiol.App.Sci. 9(7): 697-707. doi: https://doi.org/10.20546/ijcmas.2020.907.080