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 |
The present study was aimed to estimate the sensory properties and microbiological study of camel and buffalo milk based khoa burfi. Four treatment samples were developed by using different combination with watermelon seeds in selected camel and buffalo milk khoa viz. Control (without watermelon seeds incorporation) and treatments T1,T2 and T3 with 10%, 20% and 30% watermelon seeds incorporation respectively. On the basis of sensory scores, the khoa burfi prepared by incorporation of 10% watermelon seeds level scored maximum for all the sensory attributes such as appearance, color, flavor, taste, overall acceptability and was selected for pursuing the storage studies. The selected camel and buffalo milk khoa burfi were subjected to refrigerated (4 ± 1°C) storage temperature and quality characteristics were evaluated at every 3 days interval upto a period of 15 days. The microbial load of standard plate count, increased significantly high (P<0.01) in the control and all treatment khoa burfi whereas the initial yeast and mould count was nil up to 6th day of storage than increased significantly (P<0.05). No coliform counts were observed.
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