Storage studies on Low calorie burfi incorporated with Sucralose and Costus speciosus Extract
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Authors
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M ANUPAMA
ICAR-National Dairy Research Institute
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M Dharani kumar
ICAR-National Dairy Research Institute
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M P Divya
College of Dairy Science and Technology
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M D Davudiin Baig
ICAR-National Dairy Research Institute
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A.K Beena
College of Dairy Science and Technology
Keywords:
Costus speciosus, Sucralose, Low calorie burfiAbstract
In the present study, changes in compositional, physico-chemical, sensory and microbial properties (SPC, coliform count and yeast and mould count) of low calorie burfi packed in low density polyethylene (LDPE) film was monitored. The changes were studied at 37 ± 1ºC and 4±1ºC on every 7th day of storage till the products became unacceptable. The sucralose content in low calorie burfi was estimated and found to be 150 ppm. The pH was found to significantly (p<0.05) decreased during the storage period whereas acidity, FFA, TBA value and soluble nitrogen contents increased significantly (p<0.05). The standard plate counts and yeast and mould counts were found to increased progressively during storage whereas coliform counts were found to be absent throughout the storage period. Shelf life study showed that developed low calorie burfi has got shelf life of 20 days under refrigeration and 7 days at room temperature.References
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