Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

NAAS Rating: 5.03, Impact Factor: RJIF 5.98 | Free Publication Certificate
updates
NAAS Rating: 5.03 new
Vol. 9, Issue 5 (2020)

Storage ability of Kulfi incorporated with Amaranthus (Rajgara)

Author(s):
Patel AC, Pandya AJ, G Gopikrishna, Shendurse AM, Suvera Priyanka, Patel RA and Joshi ND
Abstract:
The storage study of optimized Kulfi incorporated with Amaranthus was carried out at subzero temperature (-18 ± 2 ºC) up to acceptable level by the judges. After 60 days of storage at -18 ± 2 ºC, the average flavour, body and texture, colour and appearance and overall acceptability score of Kulfi were significantly decreased. During 60 days of storage, the average acidity value of Kulfi samples stored at -18 ± 2 ºC were significantly declined and the pH value of Kulfi non-significantly increased with the progress of storage. The melting rate of Kulfi samples were non significantly decreased with change in storage period. The SPC and YMC of the Kulfi samples stored at -18 ± 2 ºC, were increased non-significantly and significantly respectively, during 60 days of storage. The developed Kulfi had shelf-life of 60 days at - 18 ± 2 ºC.
Pages: 18-23  |  184 Views  10 Downloads
How to cite this article:
Patel AC, Pandya AJ, G Gopikrishna, Shendurse AM, Suvera Priyanka, Patel RA, Joshi ND. Storage ability of Kulfi incorporated with Amaranthus (Rajgara). Pharma Innovation 2020;9(5):18-23. DOI: 10.22271/tpi.2020.v9.i5a.4621
The Pharma Innovation Journal