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 |
Investigation was carried out on the influence of two different preservatives viz. Sodium benzoate and Potassium sorbate (0.1%and 0.2%, respectively on the basis of finished product) on chemical, microbiological and sensory changes in Kheer packed in plastic cups and stored at ambient (300C) and commercial refrigeration 70C. Irrespective of storage temperature addition of two preservatives Sodium benzoate and Potassium sorbate into Kheer at final stage of its preparation helped in lowering down the rate of increase in titrable acidity, suppressed microbial growth and retarded deterioration of organo leptic quality, though the deterioration was faster at ambient condition. Kheer samples treated with Sodium benzoate and Potassium sorbate, individually, were found acceptable upto 5days and 25 days at 300C and 70C storage temperature respectively.
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