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 chemical and microbiological changes brought about by microorganisms and their enzymes during storage have influence on the keeping quality and acceptability of fermented products. The shelf life is therefore determined by microbiological and physico-chemical quality. The present investigation was therefore carried out to examine the effect of levels of nisin on the physico-chemical and microbial quality of custard apple enriched shrikhand prepared by using stevia during storage period. There was progressive increase in acidity and decrease in moisture, fat, protein, reducing sugar, pH, ash and viscosity at different rates in all the samples of custard apple enriched shrikhand preserved at 6 ± 1℃. The standard plate count, yeast and mould count and lactic acid bacteria count in shrikhand was increased as storage period progressed and coliform count was absent.The shelf life of custard apple enriched shrikhand prepared by using stevia was preserved with nisin preservative at different levels viz. 20 IU, 25 IU and 30 IU and packed in pre-sterilized plastic cup was found 15, 21 and 24 days at 6 ± 1°C, respectively, as against 12 days at 6 ± 1°C without preservative shrikhand.
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