Follow
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 2017 - IJCMAS--ICV 2017: 100.00 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



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

See Guidelines to Authors
Current Issues

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(4): 3272-3283
DOI: https://doi.org/10.20546/ijcmas.2018.704.371


Extension of Shelf Life of Enriched Shrikhand Using Continues Microwave Processing
M. Venkatesh*, T.C. Soumyashree, M. Rajanna and A.R. Praveen
Dairy Technology Department, Dairy Science College, Hebbal, Bengaluru-560 024, India
*Corresponding author
Abstract:

Enriched shrikhand was prepared by blending WPC at 3, 4, 5 and 6 per cent levels and Maximum overall acceptability score of 8.20 was awarded to the sample prepared by using WPC at 5 per cent level and the sample was subjected to microwave treatment. There was a significant decrease in the per cent of moisture content of T3 sample (38.73%) compared to control (41.53%). The higher per cent of protein was recorded in WPC incorporated sample T3 (9.98) compared to control (7.12). The control sample had significantly higher levels of FFA (0.342 µ equl/g) compared to T3 (0.281 µ equl/g). The control sample had yeast and mould counts of 1.20 (log10 cfu/g) and increased to 1.95 (log10 cfu/g) during storage. Microwave treatment would have restricted the growth of microorganisms. The sample T3 was secured significantly (P<0.05) highest body and texture score of 27.42 than the control 26.10 due to added WPC and microwave treatment further improves the texture of the product. Therefore control sample was not accepted by the judges on 42nd day.


Keywords: Shrikhand, WPC and Microwave processing
Download this article as Download

How to cite this article:

Venkatesh, M., T.C. Soumyashree, M. Rajanna and Praveen, A.R. 2018. Extension of Shelf Life of Enriched Shrikhand Using Continues Microwave Processing.Int.J.Curr.Microbiol.App.Sci. 7(4): 3272-3283. doi: https://doi.org/10.20546/ijcmas.2018.704.371