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• W2236944993 abstract "Shrikhand is a traditional Indian sweet dish prepared from yogurt. Flavoured Shrikhand, prepared with blending of aromatic fruits has better aesthetic appeal than the normal product. It has short shelf-life, but can be expanded through refrigeration. This study delineates the production protocol, microbial characteristics, viz., total plate count (TPC), psychrophilic count (PC), and coliform count (CC), and sensory qualities, viz., appearance & colour, flavour, texture, sweetness, and overall acceptability of flavored Shrikhand (FSH), prepared by addition of chiku pulp and orange pulp in equal proportion (50:50) that constituted 14% of the total bulk of chakka, compared to normal Shrikhand (SH) at 7, 14, and 21 days of storage under refrigeration (4±1°C). The results of the study evinced significant (P ≤0.05) effect of storage time on TPC (log cfu g ) and PC (log cfu g), while the effect of the product type (FSH vs. SH) was non-significant (P ≥0.05). Psychrophilic microbes were not detected in fresh samples, while coliforms were absent in the fresh as well as stored samples. The TPC of FSH (1.30 ± 0.07) and SH (1.34 ± 0.06) of fresh (0d) samples significantly (P ≤0.05) increased at and beyond 7 days of storage. The CC of FSH (1.26 ± 0.02) and SH (1.21 ± 0.03) of samples at 7d significantly (P ≤0.05) increased at and beyond 14 days of storage. The effect of storage period was significant (P ≤ 0.05) on all sensory parameters, while the effect of the product type (FSH vs. SH) was non-significant (P ≥0.05). The scores for appearance & colour of FSH (7.23 ± 0.13) and SH (7.09 ± 0.09), flavor of FSH (7.33 ± 0.14) and SH (7.28 ± 0.10), texture of FSH (7.41 ± 0.12) and SH (7.47 ± 0.11), sweetness of FSH (7.05 ± 0.16) and SH (6.85 ± 0.14), and overall acceptability of FSH (7.53 ± 0.20) and SH (7.65 ± 0.11) were the highest in fresh samples (0d), and decreased significantly (P ≤0.05) with increase in storage period at and beyond 7days, except appearance & colour, in which the difference was observed at and beyond 14 days. The study tends to conclude that the sensory qualities of Shrikhand (FSH & SH) deteriorated under refrigerated preservation, pointing at possible microbial contamination of raw milk, used for the preparation of the products." @default.
• W2236944993 created "2016-06-24" @default.
• W2236944993 creator A5054942670 @default.
• W2236944993 date "2015-01-01" @default.
• W2236944993 modified "2023-09-23" @default.
• W2236944993 title "Microbial and sensory attributes of flavoured Shrikhand at different days of storage under refrigeration." @default.
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