SHELF LIFE ENHANCEMENT OF FUNCTIONAL DODA BURFI (INDIAN MILK CAKE) WITH BIOPRESERVATIVES APPLICATION
作者： Ashish Kumar Singh , Girdhari Ramdass Patil , Rekha Chawla
DOI:
关键词:
摘要: Doda burfi is a popular traditional sweetmeat of northern India resembling milk cake westernized culture. At normal ambient temperature conditions, shelf life doda 10-12 days and to further extend the same, use biopreservatives was tried. During storage period, physico-chemical, sensory as well microbiological assay taken into consideration mark distinguish changes between control biopreserved product. The two different products treated, were evaluated 27 treated product counterpart 12 kept at 30°C recorded. results indicated significant decrease moisture content pH increase in acidity, free fatty acids, HMF content, tyrosine value during storage.
ijrst.com参考文章(49)
D. S. Bhatia, W. B. Date, Preservation of Indian milk sweets some preliminary studies on Shrikhand wadi and milk burfee. ,(1955)
Theodore B. Van Itallie, Dietary fiber and obesity. The American Journal of Clinical Nutrition. ,vol. 31, ,(1978) , 10.1093/AJCN/31.10.S43
Leo M. L. Nollet, Handbook of food analysis : Marcel Dekker. ,(1996)
U. Tiwari, E. Cummins, Factors Influencing β‐Glucan Levels and Molecular Weight in Cereal‐Based Products Cereal Chemistry. ,vol. 86, pp. 290- 301 ,(2009) , 10.1094/CCHEM-86-3-0290
P.S. Sunjka, V. Orsat, G.S.V. Raghavan, Microwave/Vacuum Drying of Cranberries (Vacccinium macrocarpon) American Journal of Food Technology. ,vol. 3, pp. 100- 108 ,(2008) , 10.3923/AJFT.2008.100.108
Luiz Carlos Gutkoski, Jane Maria de Almeida Bonamigo, Débora Marli de Freitas Teixeira, Ivone Pedó, Desenvolvimento de barras de cereais à base de aveia com alto teor de fibra alimentar Food Science and Technology International. ,vol. 27, pp. 355- 363 ,(2007) , 10.1590/S0101-20612007000200025
Daniela F. Olivera, Ruth Bambicha, Gladys Laporte, Fernanda Coll Cárdenas, Nora Mestorino, Kinetics of colour and texture changes of beef during storage Journal of Food Science and Technology. ,vol. 50, pp. 821- 825 ,(2013) , 10.1007/S13197-012-0885-7
L. M. Cintas, M. P. Casaus, C. Herranz, I. F. Nes, P. E. Hernández, Review: Bacteriocins of Lactic Acid Bacteria Food Science and Technology International. ,vol. 7, pp. 281- 305 ,(2001) , 10.1106/R8DE-P6HU-CLXP-5RYT
Neşe Duru, Feryal Karadeniz, Hande Selen Erge, Changes in Bioactive Compounds, Antioxidant Activity and HMF Formation in Rosehip Nectars During Storage Food and Bioprocess Technology. ,vol. 5, pp. 2899- 2907 ,(2012) , 10.1007/S11947-011-0657-9
HameedaBanu N. Itagi, Vasudeva Singh, A. R. Indiramma, Maya Prakash, Shelf stable multigrain halwa mixes: preparation of halwa, their textural and sensory studies Journal of Food Science and Technology. ,vol. 50, pp. 879- 889 ,(2013) , 10.1007/S13197-011-0423-Z