Vol. 7, Issue 6 (2018)
Effect of storage on Physico-Chemical, sensory and microbiological quality of gluten-free gulabjamun
Neha M Vasava, Preeti Paul and Suneeta Pinto
In the present study, changes in compositional, physico-chemical, sensory and microbial properties (SPC, coliform count and yeast and mold count) of gluten-free gulabjamun packed in pre-sterilized polyethylene terephthalate (PET) bottles was evaluated for its shelf-life at refrigerated temperature (7±2 °C). The fat, protein, ash, total solids, total carbohydrate and acidity of sugar syrup significantly (P<0.05) increased during storage. The acidity, peroxide value, free fatty acids and soluble nitrogen content significantly (P<0.05) increased whereas; sugar syrup absorption, pH and water activity significantly (P<0.05) reduced during storage. Yeast and mold count was found zero up to 7th d of storage then significantly (p<0.05) increased during storage period. Flavour, body and texture, colour and appearance and overall acceptability scores significantly (P<0.05) reduced during storage at refrigeration temperature (7±2 ºC). Based on the results obtained in this study it was concluded that the shelf life of gluten-free gulabjamun was estimated to be 35 d when stored in pre-sterilized PET bottles at 7±2 °C.
How to cite this article:
Neha M Vasava, Preeti Paul, Suneeta Pinto. Effect of storage on Physico-Chemical, sensory and microbiological quality of gluten-free gulabjamun. Pharma Innovation 2018;7(6):612-619.