Effect of cardamom powder and rosemary extract on textural, sensory, microbiological and colour properties of pinni during storage
8451 / 291
Authors
-
Ravinder Singh
Dairy Technology Division National Dairy Research Institute Karnal PIN – 132 001, Haryana Telephone No.: 0184 2259242(O) 9991883555(M) Fax: 0184 2250042
-
Kaushik Khamrui
-
Writhdhama Prasad
Keywords:
Cardamom, Pinni, Rosemary extract, Shelf-lifeAbstract
Pinni is an immensely popular milk cereal based composite sweet having dark brown colour with granular texture. The shelf life of pinni was studied by using natural preservatives i.e., cardamom powder and rosemary extract. Two packaging techniques viz., cardboard boxes and polystyrene tray were compared for sensory, textural, microbiological and colour quality of pinni during storage for 21 days and 28 days respectively at 30±1˚C. The extent of loss of most sensory attributes was rapid in control samples packed in both packaging materials as compared to cardamom and rosemary extract added pinni samples. Based on the results obtained in the study it was concluded that pinni could be best preserved up to 28 days at room temperature (30±1˚C) without appreciable quality loss and should be packed in polystyrene trays with rosemary extract and have shelf life 14 days more than control sample.
References
Adhikari AK, Mathur ON, Patil GR (1992a) Micro-and macro-structure of cow, buffalo and mixed milk rasogolla: a comparative scanning electron and light microscope study. Le Lait 72: 475-489
Bhatele ID (1983) Studies on the production, packaging and preservation of burfi. Ph.D Thesis Kurukshetra University, Kurukshetra
Bourne MC (2002) Texture Profile Analysis. Food Texture and Viscosity, Academic Press London, pp 182–188
Chawla R, Patil GR, Singh AK (2015a) Effect of temperature on sensory and textural attributes of functional doda burfi (Indian milk cake). J Food Sci Technol 52: 586-591
Chawla R, Singh AK, Patil GR (2015b) Shelf life enhancement of functional doda burfi (indian milk cake) with bio preservatives application. Int J Res Sci Technol 5: 26-40
De S (2004) Outlines of Dairy Technology. 2nd ed. Oxford University Press, New Delhi
Gaikwad SM, Hembade AS (2012) Effect of storage temperature on shelf life of standardized buffalo milk basundi. Int J Livest Prod 2: 205-211
Ghayal G, Jha A, Kumar A, Gautam AK, Rasane P (2015) Effect of modified atmospheric packaging on chemical and microbial changes in dietetic rabri during storage. J Food Sci Technol 52: 1825-1829
Gothwal PP, Bhavadasan MK (1992) The role of proteins in browning in milk. Indian J Dairy Sci 45: 419–423
Gothwal PP, Shukla IC (1995) Effect of refined wheat flour (maida) and sugar on the browning of milk, khoa and khoa-based sweets. J Food Sci Technol 32 :301-304
Goyal GK, Rajorhia GS (1991) Role of modern packaging in marketing of Indigenous dairy products. Indian Food Indu 10: 32-34
Gupta SK, Patil GR, Patel AA, Garg FC, Rajorhia GS (1990) Instron texture profile parameters of khoa as influenced by composition. J Food Sci Technol 27: 209-213
IS: SP 18 (Part XI) (1981) Handbook of food analysis. Part XI., Dairy Products. Bureau of Indian Standards. Manak Bhavan, New Delhi
Jha A, Kumar A, Jain P, Gautam AK, Rasane P (2014a) Effect of modified atmosphere packaging on the shelf life of lal peda. J Food Sci Technol 52: 1068-1074
Jha A, Kumar A, Jain P, Om H, Singh R, Bunkar DS (2014b) Physico-chemical and sensory changes during the storage of lal peda. J Food Sci Technol 51: 1173-1178
Jessica EDLT, Gassara F, Kouassi AP, Brar SK, Belkacemi K (2015) Spice use in food: Properties and benefits. Crit Rev Food Sci Nutr 57: 1078-1088
Khamrui K, Solanki DC (2010) The relationship of textural characteristics with composition of sandesh produced from various market milk classes. Int J Dairy Technol 63: 451-456
Kotsianis IS, Giannou V, Tzia C (2002) Production and packaging of bakery products using MAP technology. Trends Food Sci Technol 13: 319-324
Kumar G, Srinivasan MR (2010) Effect of antioxidants on shelf life of khoa under refrigerated conditions. Egyptian J Dairy Sci 38: 211-218
Loliger J (1983) Natural antioxidants. In J.C. Allen, and R. J. Hamilton (Eds.). Rancidity in Foods, pp. 89–107
Londhe GK (2006) Development of a process for manufacture and shelf life extension of brown peda, PhD Thesis, Dairy Technology Division, National Dairy Research Institute, Deemed University, Karnal, India
Londhe G, Pal D, Raju PN (2012) Effect of packaging techniques on shelf life of brown peda, a milk-based confection. LWT-Food Sci Tech 47: 117-125
Menefee SG, Overman OR (1940) A semimicro-kjeldahl method for the determination of total nitrogen in milk. J Dairy Sci 23: 1177-1185
Mishra AK, Kuila RK (1988) Microboilogical quality of burfi and sandesh. Asian J Dairy Res 7: 51-55
Nalwade V, Puri R, Lodh J, Khamrui K (2014) Instrumental colour profile of dieteic sandesh as function of ingredients using response surface methodology. Indian J Dairy Sci 67: 467-475
Palit C, Pal D (2005) Studies on mechanized production and shelf life extension of burfi. Indian J Dairy Sci 58: 12-16
Pandey A, Singh G (2011) Development and storage study of reduced sugar soy containing compound chocolate. J Food Sci Technol 48: 76-82
Peiretti P, Gai F, Ortoffi M, Aigotti R, Medana C (2012) Effects of rosemary oil (Rosmarinus officinalis) on the shelf-life of minced rainbow trout (Oncorhynchus mykiss) during refrigerated storage. Foods 1: 28-39
Prabha S (2006) Development of Technology for the Manufacture of Dietetic Burfi, Ph.D Thesis, ICAR- National Dairy Research Institute, Deemed University, Karnal, India
Prasad W, Khamrui K, Mandal S, Badola R (2017a) Anti-oxidative, physico-chemical and sensory attributes of burfi affected by incorporation of different herbs and its comparison with synthetic anti-oxidant (BHA). J Food Sci Tech 54: 3802-3809
Prasad W, Khamrui K, Sheshgiri S (2017b) Effect of packaging materials and essential oils on the storage stability of burfi, a dairy dessert. J Pack Technol Res 1: 181-192
Rahila MP, Surendra Nath B, Laxmana Naik N, Pushpadass HA, Manjunatha M, Franklin MEE (2017) Rosemary (Rosmarinus officinalis Linn.) extract. A source of natural antioxidants for imparting autoxidative and thermal stability to ghee. J Food Proc Pres 24: 1445-1451
Rajarajan N, Kumar, AE Lango (2006) Incidence of yeast and mould in khoa. J Dairy Food Home Sci 25: 152-154
Reddy CR, Rajorhia GS (1992) Present status of peda and burfi technology- a review. Indian J Dairy Sci 45: 220-225
Saxena AK, Kulkarni SG, Berry SK, Sehgal RC, Beerh OP (1996) Preparation, packaging and storage of pinni. an Indian traditional sweet. J Food Sci Technol 33: 503-505
Sharma HK, Singhal RS, Kulkarni PR (2003) Effect of modified atmosphere packaging on the keeping quality of malai peda. J Food Sci Technol 40: 543-545
Suresh I, Jha YK (1994) Sensory, biochemical and microbiological qualities of kalakand. J Food Sci Technol 31: 330-332
Talwar G, Brar SK (2015) Study of physiochemical, sensory and color properties of pinni variants. Indian J Sci Technol 8: 629
Vijaylakhshmi V, Smith SC, Gamlath S (2014) Consumer acceptability and antioxidant potential of probiotic-yogurt with spices. LWT-Food Sci Technol 55: 255-262
