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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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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.2017.6(5): 348-356
DOI: https://doi.org/10.20546/ijcmas.2017.605.040


Development and Characterization of Herbal Custard
Chaitali Chakraborty* and Gargi Sharma
Department of Food Technology, Gurunanak Institute of Technology, 157/F, Nilgunj Road, Panihati, Sodepur, Kolkata 700114, West Bengal, India
*Corresponding author
Abstract:

Herbal Custard is prepared by adding pudina (Mentha spicata) paste into fresh toned milk. The physicochemical, microbiological, organoleptic and rheological properties were analyzed to assess the quality of the custard. Physicochemical properties of custard samples including moisture, ash, fat, protein and carbohydrate content were determined for all the samples. In this study, many trials have been made with different proportion of pudina paste i.e. 1%, 2%, and 3% using two types of heat treatment i.e. oven and microwave. Finally the sensory evaluation of all the products were carried out and according to the panel of judges, overall acceptability of 2% pudina fortified herbal custard (microwave) was found superior in comparison to others (p<0.01). Total Coliform Count and total Yeast and Mold Count of different types of herbal custard samples were determined in 0, 1, 3, 5 and 7 days respectively. The shelf stability of herbal custard gradually increases after 7 days of storage period in terms of total yeast and mold count (CFU/g). It was found that no coliforms were present in any samples during storage. The results of current study demonstrated that the fortification of pudina paste into custard significantly improve the quality characteristics of the final product.


Keywords: Pudina, Custard, Sensory analysis, Proximate analysis, Microbiological analysis, Rheological analysis.
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How to cite this article:

Chaitali Chakraborty and Gargi Sharma. 2017. Development and Characterization of Herbal CustardInt.J.Curr.Microbiol.App.Sci. 6(5): 348-356. doi: https://doi.org/10.20546/ijcmas.2017.605.040