International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:9, September, 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(9): 885-893

Formulation of Silkworm (Bombyx mori L.) Pupal Tamarind Ball and Its Shelf Life Study
G.V. Vishaka1, D. Vijayalakshmi2, T.K. Narayanaswamy1* and R. Muthuraju3
1Department of Sericulture
2Department of Food Science and Nutrition
3Department of Agricultural Microbiology, UAS, GKVK, Bengaluru-560065, Karnataka, India
*Corresponding author

The results of the experiment carried out on the development of silkworm pupal tamarind ball (SPTB) with incorporation of silkworm pupal residue powder (SPRP) revealed that, 5 per cent SPRP incorporated SPTB was found to be best accepted with scores for appearance (7.5), colour (7.6), texture (7.8), aroma (7.8), taste (7.0) and overall acceptability (7.7). Silkworm pupal tamarind ball had better nutrient content as compared with the control tamarind ball. 5 per cent SPRP incorporated SPTB contained 4.6 g protein, 37.8 g carbohydrate, 0.6 g fat, 172 kcal energy, 17.6 mg calcium and 9.0 mg iron. Microbial population of SPTB in initial day was found to be nil in case of all groups of microorganisms like bacterial, E. coli and molds. Bacteria of 5.37×104 CFU and molds of 3.00×102 CFU was noticed on 90th day of storage. Interestingly, no E. coli was observed from initial to 90th day of storage. The mean sensory evaluation scores of SPTB were recorded from initial day to end of storage study period for the best accepted SPTB (5 %). There was decrease in the overall acceptability from initial (7.7) to 90th day of storage (6.0).

Keywords: Silkworm, Pupa, Tamarind

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How to cite this article:

Vishaka, G.V., D. Vijayalakshmi, T.K. Narayanaswamy and Muthuraju, R. 2018. Formulation of Silkworm (Bombyx mori L.) Pupal Tamarind Ball and Its Shelf Life Study.Int.J.Curr.Microbiol.App.Sci. 7(9): 885-893. doi:
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