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 |
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.
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