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