|PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38
In the present study, changes in sensory, physico-chemical characteristics and microbiological counts of two types of Moringa supplemented buttermilk viz. Moringa leaf buttermilk (MLBM) and Moringa pod buttermilk (MPBM) and control (C) stored at 5±2 ⁰C were evaluated on every 5th day of storage till the products became unacceptable. There was a significant (P<0.05) increase in acidity in all the samples during storage. The interaction effect of the treatments with the period was found to be significant (P<0.05) pH values of buttermilks showed gradual decline during storage. Initial pH values for control, MPBM and MLBM was 4.79, 4.74 and 4.78 which decreased to 3.49, 3.87 and 3.72 respectively after 25 d of storage. The average soluble nitrogen content (%) of control increased steadily from 0.310 to 0.503 within a period of 25 d of storage. Whereas the respective values for MPBM and MLBM were 0.253 to 0.414 and 0.215 to 0.313 respectively. Lactobacilli count was significantly lower (P<0.05) in MPBM and MLBM (4.41 log cfu/g and 4.26 log cfu/g) as compared to control (4.48 log cfu/g) in the fresh product on 0 d. The changes in overall acceptability score of the buttermilk during storage revealed that the MLBM and MPBM were acceptable even on the 25th d of storage, indicating its better stability compared to Control which was found to be unacceptable on the 20th day of storage.