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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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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.2017.6(12): 3519-3525
DOI: https://doi.org/10.20546/ijcmas.2017.612.409


Microbial Analysis of Ragi Cake Base Stored at Room Temperature without Added Chemical Preservative
S.N. Chaudhari1*, S.B. Palve2, K.R. Choudhari3, D.H. Pawar4 and S.S. Gaikwad4
1Department of Food Science and Technology
2Department of Food Engineering
3Department of Food and Industrial Microbiology, K. K. Wagh College of Food Technology, Nashik – 422003, Maharashtra, India
4K. K. Wagh College of Food Technology, Nashik – 422003, Maharashtra, India
*Corresponding author
Abstract:

Microbial analysis is essential part of food safety. In the present study ragi cake base was analysed for the microbial tests. All samples were taken in triplicates. Specific media were used for identification of different microbes (yeast, mould, bacteria). For the identification and microbial analysis Total Plate Count (TPC), Potato Dextrose Agar (PDA) were used and for confirmation of number of colonies. In this study, the cakebase samples were prepared without added chemical preservative and stored at room temperature were used for microbial analysis. Ragi cake was prepared with ragi flour and refined wheat flour in proportion of 50:50 and condensed milk, butter, baking powder, baking soda, aerated water and cocoa powder. The microbiological quality of ragi cake base was monitored by analyzing the total plate count (TPC) and yeast and mold count (Y&M). Results obtained in this study revealed that ragi cake base stored at room temperature spoiled about 3.5 times faster than stored at chilled temperature. At room temperature storage, the cakes become moldy on the 8th day with the highest TPC of 6.05 log10 CFU and Y&M count of 6.21 log10 CFU.


Keywords: Ragi cake, Mould, Yeast, Bakery product, Microbial analysis and TPC.
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How to cite this article:

Chaudhari, S.N., S.B. Palve, K.R. Choudhari, D.H. Pawar and Gaikwad, S.S. 2017. Microbial Analysis of Ragi Cake Base Stored at Room Temperature without Added Chemical Preservative.Int.J.Curr.Microbiol.App.Sci. 6(12): 3519-3525. doi: https://doi.org/10.20546/ijcmas.2017.612.409