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Vol. 11, Issue 5 (2022)

Preservative effect of marigold (Tagetes erecta) petal extract (MPE) on Indian cottage cheese and its storage study

Author(s):
Dr. Noopur Gautam, Uzma Siddiqui and Kritika Jharkharia
Abstract:
The study was conducted to establish Marigold Petal Extract (MPE) as natural preservative in Indian cottage cheese. MPE was prepared with concentration 250mg/ml in ethanol and ZOI was studied for S. cerevisiae, S. aureus, C. perfringens, P. aeruginosa, E. coli and S. enterica, which were reported to be 1.3mm, 2.5mm, 2.9mm, 2.7mm, 1.8mm and 3.4mm respectively. Considering above results, MPE was used in three different concentrations to prepare Indian cottage cheese samples and its shelf life (at 4-7 ̊C for 15 days) was studied on basis of microbial and sensory analysis. The result showed a decrease in SPC from log 1.7160 cfu/ml to log 0.8450 cfu/ml on 6th day and log 2.0681 cfu/ml to log 1.6020 cfu/ml on the 15th day with increase in MPE concentration from 0% (control R) to 3%. No coliform reported in sample C (3% MPE). Sensory analysis showed the overall acceptability of sample B (2% MPE).
Pages: 157-160  |  396 Views  142 Downloads


The Pharma Innovation Journal
How to cite this article:
Dr. Noopur Gautam, Uzma Siddiqui, Kritika Jharkharia. Preservative effect of marigold (Tagetes erecta) petal extract (MPE) on Indian cottage cheese and its storage study. Pharma Innovation 2022;11(5):157-160.

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