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Title: ENHANCEMENT OF SHELF-LIFE OF MORINGA CHHANA SPREAD USING SOME ANTI-MICROBIAL AGENTS (FLAVOUR).
Authors: Singh, Brajapal; Yadav, M. P. S.; Shanker, Hari; Tiwari, Rahul; Yadav, Pooja
Abstract: The present investigation was conducted in Dairy Technology Laboratory of the Chandra Shekhar Azad University of Agriculture and Technology, Kanpur. Moringa Chhana spread manufacturing technique was standardized on the basis of various parameters under study and final product was subjected for the evaluation of sensory, chemical and microbiological qualities. The flavour of Moringa Chhana Spread is the most important quality attributes. A pleasant sweetish aroma and a sweetish taste are desirable characteristics of Moringa Chhana Spread. It should be free from any off flavour. The highest (6.74) flavour score was found in milk sample of A2 (6% Moringa leaves extract) followed by A3 (12% Moringa leaves extract) score (6.54). The flavour score showed a decreasing trend as level of Moringa leaves extract was decreased below to 6 % in Moringa Chhana Spread.
Subjects: ISLAMIC Azad University; MORINGA; ANTI-infective agents; SENSORY evaluation
Publication: Journal of Experimental Zoology India, 2024, Vol 27, Issue 1, p739
ISSN: 0972-0030
Publication type: Academic Journal
DOI: 10.51470/jez.2024.27.1.693

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ENHANCEMENT OF SHELF-LIFE OF MORINGA CHHANA SPREAD USING SOME ANTI-MICROBIAL AGENTS (FLAVOUR).