Vol. 6, Issue 7 (2017)

Author(s):
Rakesh Kumar, Binita Rani and Singh BK

Abstract:
Attempts were made to enhance the shelf life of Gulabjamun 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 i.e. treated and untreated products stored at ambient condition (30 ËšC) and at refrigerated condition (5-7 ËšC) 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 Gulabjamun was extended by 7 days at room temperature and 10 days at refrigeration temperature. Use of microwave radiation of gulabjamun is suggested to enhance the shelf life of the product.