Acceptability of thermized shrikhand during storage at ambient temperature (37 ± 2°C)
176 / 89
Authors
-
Anant V Dhotre
College of Dairy Technology, Warud (Pusad)
MAFSU, Nagpur
-
A G Bhadania
SMC College of Dairy Science, AAU-Anand (Gujarat)
Keywords:
Sensory Score, Ambient Storage, shrikhand Thermization, Penetrometer, Consistency.Abstract
Abstract
Shrikhand prepared from chakka having different total solids contents was thermized in a SSHE based continuous shrikhand thermization machine at different combinations of thermization temperature and scraper speed. Such thermized shrikhand was stored at ambient temperature (37±2 °C) and were investigated for acceptability against the unthermized shrikhand taken as control. The product was analyzed for titratable acidity, consistency and sensory attributes after each interval of 5 days. The thermized shrikhand was found to retain all the sensory attributes for longer periods than control. shrikhand thermized at optimized process parameters was found to retain acceptability in terms of titratable acidity (% L.A.), consistency (PR value), sensory attributes when stored at 37 ± 2 °C more than 10 days whereas the unthermized shrikhand taken control could sustain maximum up to only 5 days.
