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SHELF LIFE ENHANCEMENT OF FUNCTIONAL DODA BURFI (INDIAN MILK CAKE) WITH BIOPRESERVATIVES APPLICATION

Rekha Chawla

Assistant Professor (Dairy Technology), College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, India.

Ashish Kumar Singh

Senior Scientist

Girdhari Ramdass Patil

Principal Scientist, Division of Dairy Technology, National Dairy Research Institute, Karnal-132001, India.

26-40

Vol: 5, Issue: 2, 2015

Receiving Date: 2015-02-15 Acceptance Date:

2015-03-12

Publication Date:

2015-04-15

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Abstract

Doda burfi is a popular traditional sweetmeat of northern India resembling milk cake of westernized culture. At normal ambient temperature conditions, shelf life of doda burfi is 10-12 days and to further extend the same, use of biopreservatives was tried. During storage period, physico-chemical, sensory as well as microbiological assay was taken into consideration to mark distinguish changes between control and biopreserved product. The two different products control and treated, were evaluated and a shelf life of 27 days of treated product counterpart to 12 days of control product kept at 30°C was recorded. The results indicated a significant decrease of moisture content and pH and increase in acidity, free fatty acids, HMF content, and tyrosine value during storage.

Keywords: Traditional sweetmeat, functional, Biopreservatives, Chemical preservatives, Shelf-life, Sensory attributes

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