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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
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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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - 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 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(1): 3302-3310
DOI: https://doi.org/10.20546/ijcmas.2018.701.393


Sensory and Chemical Quality Changes during Storage of Bottle gourd Halwa: Research Article
Suresh Velpula1*, A.G. Bhadania1, S. V. Pinto1, T. Aravind2 and K.S. Umapathy3
1Department of Dairy Engineering, S.M.C. College of Dairy Science, AAU,Anand (G.J), India
2Department of Dairy Engineering, College of Dairy Science and Food Technology, C.G.K.V., Raipur (C.G), India
3Department of Dairy Engineering, College of Dairy Technology, PVNRTVU, Kamareddy, (T.S), India
*Corresponding author
Abstract:

Bottle gourd halwa is a popular khoa based traditional dairy delicacy. It is produced on small scale by local sweetmeat makers. In order to commercially manufacture and market bottle gourd halwa, studies on its shelf-life were considered to be very important. Bottle gourd halwa samples prepared using skim milk powder and khoa as base material were packed in polystyrene packaging material and stored at two different temperature i.e. 7±2 °C and 30±2 °C. Chemical aspects with respect to free fatty acids (FFA) and acidity and sensory changes of bottle gourd halwa such as colour and appearance, body and texture, flavour and overall acceptability were monitored during storage period. The FFA and acidity content in bottle gourd halwa increased significantly (p<0.05) during storage and these changes were found to be temperature sensitive. Sensory quality of bottle gourd halwa samples found to be gradually decreased significantly (p<0.05) during storage irrespective of temperature. Bottle gourd halwa samples stored at 7±2 °C and 30±2 °C were acceptable up to 20 days and 3 days, respectively on the basis of sensory attributes.


Keywords: Acidity, Bottle gourd halwa, Free fatty acid, Sensory attributes
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How to cite this article:

Suresh Velpula, A.G. Bhadania, S.V. Pinto, T. Aravind and Umapathy, K.S. 2018. Sensory and Chemical Quality Changes during Storage of Bottle gourd Halwa: Research Article.Int.J.Curr.Microbiol.App.Sci. 7(1): 3302-3310. doi: https://doi.org/10.20546/ijcmas.2018.701.393