Standardization and Development of Process for Sheerqurma and its Shelf-Life Study

Abstract

The aim of this investigation was undertaken to utilize drynuts in milk to make a Sheerqurma by standardize a percent of khoa by treatment T₀ (0%), T₁(5%), T₂ (10%)and T₃ (15%)then the percent of sugar by treatment T₄ (10%), T₅(15%)and T₆ (20%). The Sheerqurma was prepared by standardized processing parameter and subjected to sensory analysis using 9 point Hedonic scale and physicochemical parameter. Based on sensory analysis and physicochemical parameter, treatment T₅ containing 5% khoa and 15% sugar obtained the highest sensory score. It was revealed from the results that there is gradual increase in acidity, specific gravity, density, T.S.S, total solid as percent of khoa or sugar increased where pH and moisture was decreased. The product was evaluated for its shelf life stability in LDPE, HDPE pouch, PET and Glass bottle in refrigerator at 4ºC by sensory analysis and microbial count on interval of alternate day till 9 days. According to sensory analysis and microbial count Sheerqurma can remained stable till 5^th day in glass bottle. While in LDPE, HDPE pouch Total Plate Count and Coliform was observed on 3^rd day and in PET bottle observed on 5^th day. Similarly yeast and mould observed on 5^th day after the incubation of 3 days.