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- Title
ENHANCEMENT OF SHELF-LIFE OF MORINGA CHHANA SPREAD USING SOME ANTI-MICROBIAL AGENTS (COLOUR AND APPEARANCE).
- Authors
Singh, Brajapal; Yadav, M. P. S.; Shanker, Hari; Sahu, Praveen
- Abstract
Moringa Chhana spread manufacturing technique was standardized on the basis of various parameters and final product was subjected for the sensory, chemical and microbiological qualities. The Colour & Appearance of Moringa Chhana Spread is the most important quality attributes. The colour of Moringa Chhana Spread ranges from light yellow to creamy for cow and creamy white for buffalo milk. It should be free from browning. Moringa Chhana Spread should have smooth and glossy surface. The highest (6.95) colour and appearance score was found in milk sample of A2 (6% Moringa leaves extract) followed by A³ (12% Moringa leaves extract) score (6.76), While minimum score (6.08). The best colour and appearance score (6.62) was observed in case of Moringa Chhana Spread prepared with coagulation temperature at 75°C (B2), while lowest score (6.54) noted with coagulation temperature at 70°C (B1). The highest average score (6.78) was in C4 (0.1% Sorbic acid) samples followed by average score (6.74) was in C1 (0.1 % KMS, Potassium metabisulfite), (6.66), score (6.45) was in C2 (0.1% Calcium Propionate) while minimum score (6.28) was noted in C3 with (0.1 % Sodium benzoate) samples.
- Subjects
MORINGA; ANTI-infective agents; COLOR; SODIUM benzoate; MILK contamination; COAGULATION
- Publication
Journal of Experimental Zoology India, 2024, Vol 27, Issue 1, p693
- ISSN
0972-0030
- Publication type
Article
- DOI
10.51470/jez.2024.27.1.693