International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 6, Issue:9, September, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 1634-1638

Effect of Sodiumbenzoate and Potassiumsorbate on the Shelf Life of Kheer
Satish Kumar, J.P. Sriwastav and Virendra Kumar*
Department of Animal Husbandry and Dairying, C. S. Azad University of Agriculture and Technology, Kanpur-208002, India
*Corresponding author

Investigation was carried out on the influence of two different preservatives viz. Sodium benzoate and Potassium sorbate (0.1%and 0.2%, respectively on the basis of finished product) on chemical, microbiological and sensory changes in Kheer packed in plastic cups and stored at ambient (300C) and commercial refrigeration 70C. Irrespective of storage temperature addition of two preservatives Sodium benzoate and Potassium sorbate into Kheer at final stage of its preparation helped in lowering down the rate of increase in titrable acidity, suppressed microbial growth and retarded deterioration of organo leptic quality, though the deterioration was faster at ambient condition. Kheer samples treated with Sodium benzoate and Potassium sorbate, individually, were found acceptable upto 5days and 25 days at 300C and 70C storage temperature respectively.

Keywords: Kheer, Payasam, Organoleptic quality, Preservatives, Sodiumbenzoate, Potassiumsorbate, Shelf life.

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How to cite this article:

Satish Kumar, J.P. Sriwastav and Virendra Kumar. 2017. Effect of Sodiumbenzoate and Potasiumsorbate on the Shelf Life of Kheer.Int.J.Curr.Microbiol.App.Sci. 6(9): 1634-1638. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.