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 effect of incorporation of α-Tocopherol at 0.02% on the quality and storage stability of Goshtaba was studied. The pH and emulsion stability of Goshtaba raw emulsion formulated with α-Tocopherol was significantly lower than control emulsion. In case of the cooked products, pH values, percent cooking yield and proximate composition except ash content of Goshtaba showed significant (P<0.05) difference. The overall palatability scores of Goshtaba samples showed comparable (P>0.05) results between the two groups. Another objective was to assess the effect of α-Tocopherol as anti-oxidant on the storage stability of Goshtaba after subjecting them to refrigerated storage for three weeks, at 4+1oC. The results have indicated that the pH and moisture of Goshtaba samples increased significantly during storage. Thiobarbituric acid value of Goshtaba samples increased significantly (P<0.05) with the advancement of storage. However, the values even at the end of storage period were well within the reported safe limits and not indicative of any rancidity. The total plate count and coliform count of Goshtaba samples increased significantly (P<0.05) during storage. In Goshtaba the Yeast and Mold counts were detected on day ‘7’ with a significant increase (P<0.05) from day ‘7’ today ‘21’ of storage in both samples. The microbial counts in general remained low and well within permissible limits even at the end of the storage period. The results of sensory evaluation revealed a gradual decrease in the scores of various attributes with the advancement of storage. However, the scores even at the end of storage period remained generally in the range of above six indicating good acceptability of the product.
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