Vol. 12, Issue 2 (2023)

Author(s):
Kavita K Solanki, Bikash C Ghosh and Arvind Kumawat

Abstract:
Shelf-life study of fortified sweetened milk kefir with stabilizer (WS) was done randomly after every 3 days interval and compared with fortified sweetened milk kefir without stabilizer (WOS) and control kefir. All of three were analysed for physico-chemical, sensorial, textural properties and coliform counts during storage. After 6thday of storage acidity of fortified sweetened milk kefirs was significantly (p<0.05) higher than control kefir till 15th day of storage. For water holding capacity, it was increased up to 6th day of storage and then decreased towards the end of storage for all the three kefirs. Flavour of all the three kefirs were decreased significantly (p<0.05) after 6th day of storage. No significant (p>0.05) difference was found between the fortified sweetened milk kefir WS and WOS till 9th day of storage, but significant (p<0.05) difference was there between them on 12th day. As the storage progressed colour and appearance scores became significantly (p<0.05) higher for fortified sweetened milk kefir than control kefir, but did not differ significantly (p<0.05) between fortified sweetened milk kefir WS & WOS. A lower decrease in body and texture of fortified sweetened milk kefirs than control kefir was found during the storage. On 12th day of storage, the overall acceptability scores were significantly (p<0.05) lower for control and fortified sweetened milk kefir WOS as compared to fortified sweetened milk kefir WS. All the textural properties were highest for fortified sweetened milk kefir added with stabilizer (WS). Coliform counts found to be absent in all the fresh samples and no coliforms growth was observed till the end of storage.