TAILIEUCHUNG - Effect of microwave radiation on shelf life of Barfi

Attempts were made to enhance the shelf life of Burfi by microwave irradiation. Standard Plate Count; Coliform Count; Yeast and Mold Count; Proteolytic Count; Acid Producers Count; Staphylococcus Count and Sensory evaluation on a nine point Hedonic Scale of each product . treated and untreated products stored at ambient condition (30˚C) and at refrigerated condition (5 - 7˚C) was done at 0 day, 2nd day, 5th day, 7th day and onward till they were acceptable based on organoleptic test and consumer acceptance. The shelf life of Burfi was extended by 19 days at room temperature and 28 days at refrigeration temperature. Use of microwave radiation of Burfi is suggested to enhance the shelf life of the product. | EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 7 Number 02 2018 Journal homepage http Original Research Article https Effect of Microwave Radiation on Shelf Life of Barfi Rakesh Kumar1 Binita Rani2 K. Dalmia3 and . Singh4 1 Department of Dairy Microbiology Faculty of Dairy Technology SGIDT Jagdeo Path Patna India 2Dairy Chemistry Faculty of Dairy Technology SGIDT Jagdeo Path Patna India 3 Dairy Technology Faculty of Dairy Technology SGIDT Jagdeo Path Patna India 4SMS Home Science KVK Arwal Bihar India Corresponding author ABSTRACT Keywords Microwave Shelflife Burfi Article Info Accepted 04 January 2018 Available Online 10 February 2018 Attempts were made to enhance the shelf life of Burfi by microwave irradiation. Standard Plate Count Coliform Count Yeast and Mold Count Proteolytic Count Acid Producers Count Staphylococcus Count and Sensory evaluation on a nine point Hedonic Scale of each product . treated and untreated products stored at ambient condition 30 C and at refrigerated condition 5 - 7 C was done at 0 day 2nd day 5f day 7th day and onward till they were acceptable based on organoleptic test and consumer acceptance. The shelf life of Burfi was extended by 19 days at room temperature and 28 days at refrigeration temperature. Use of microwave radiation of Burfi is suggested to enhance the shelf life of the product. Introduction From very early time the simplest way to enhance the keeping quality of milk is boiling. Many thermal processes . pasteurization sterilization and UHT have gained a lot of popularity. However many drawbacks are also related to this process of heat treatment viz. degradation of flavour and colour nutrients etc. Therefore alternative and safest method was searched throughout the world for any possible physical method. Present study was conducted to analyze the effect of microwave radiation on the shelf-life of .

• Hoá học
• Effect of microwave radiation
• Microwave radiation
• Shelf life of Barfi
• Proteolytic count
• Point hedonic scale
• 9 point hedonic scale
• Proximate analysis
• Biocolour (Beta vulgaris)
• Characterization of Biocolour
• Enriched low calorie lassi