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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 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(8): 960-968
DOI: https://doi.org/10.20546/ijcmas.2018.708.109


Effect of Initial pH, Chemical Preservatives and Storage Temperature on the Shelf-life of β-Carotene Rich Sweet Potato Dahi
Venkatraman Bansode1*, Shovna Smruti2, Vijay Bahadur Singh Chauhan1, Sudhansu Shekhar Mahanand3 and Archana Mukherjee4
1ICAR-Central Tuber Crops Research Institute, Regional Centre, Bhubneswar-751019 Odisha, India
2Utkal University, Vani Vihar, Bhubaneswar-751004, Odisha, India
3College of Fisheries, CAU, Lembucherra-799210 Tripura, India
4ICAR-Central Tuber Crops Research Institute, Trivandrum-695017, Kerala, India
*Corresponding author
Abstract:

A technique was developed for the production of β-carotene rich dahi from milk and freshly extracted sweet potato juice by inoculating with starter culture at 2% and incubated for different periods of time to yield dahi of 4.0±1, 4.2±1 initial pH and stored at two different temperature 4oC and 30oC for 11 and 3 days. The sodium benzoate and potassium sorbate as preservatives were used and stored at 4oC and 30oC. Quality Evaluation such as microbiological quality, pH, titrable acidity, and sensory evaluation were done for checking the shelf-life of the samples. Analysing quality evaluation of sweet potato dahi with 0.05% concentration of potassium sorbate as preservative at 4oC considered acceptable with a shelf life of 37 days. The final β-carotene content of the acceptable dahi was found to be 6.4mg/100ml and it is above the recommended level suggested by USDA.


Keywords: β-carotene, Dahi, Initial pH, Microbiological quality, Preservative, Shelf-life
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How to cite this article:

Venkatraman Bansode, Shovna Smruti, Vijay Bahadur Singh Chauhan, Sudhansu Shekhar Mahanand and Archana Mukherjee 2018. Effect of Initial pH, Chemical Preservatives and Storage Temperature on the Shelf-life of β-Carotene Rich Sweet Potato Dahi.Int.J.Curr.Microbiol.App.Sci. 7(8): 960-968. doi: https://doi.org/10.20546/ijcmas.2018.708.109