International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:4, April, 2018

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.2018.7(4): 3272-3283

Extension of Shelf Life of Enriched Shrikhand Using Continues Microwave Processing
M. Venkatesh*, T.C. Soumyashree, M. Rajanna and A.R. Praveen
Dairy Technology Department, Dairy Science College, Hebbal, Bengaluru-560 024, India
*Corresponding author

Enriched shrikhand was prepared by blending WPC at 3, 4, 5 and 6 per cent levels and Maximum overall acceptability score of 8.20 was awarded to the sample prepared by using WPC at 5 per cent level and the sample was subjected to microwave treatment. There was a significant decrease in the per cent of moisture content of T3 sample (38.73%) compared to control (41.53%). The higher per cent of protein was recorded in WPC incorporated sample T3 (9.98) compared to control (7.12). The control sample had significantly higher levels of FFA (0.342 µ equl/g) compared to T3 (0.281 µ equl/g). The control sample had yeast and mould counts of 1.20 (log10 cfu/g) and increased to 1.95 (log10 cfu/g) during storage. Microwave treatment would have restricted the growth of microorganisms. The sample T3 was secured significantly (P<0.05) highest body and texture score of 27.42 than the control 26.10 due to added WPC and microwave treatment further improves the texture of the product. Therefore control sample was not accepted by the judges on 42nd day.

Keywords: Shrikhand, WPC and Microwave processing

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How to cite this article:

Venkatesh, M., T.C. Soumyashree, M. Rajanna and Praveen, A.R. 2018. Extension of Shelf Life of Enriched Shrikhand Using Continues Microwave Processing.Int.J.Curr.Microbiol.App.Sci. 7(4): 3272-3283. doi:
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