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Vol. 12, Issue 4 (2023)

Effect of levels of nisin on sensory attributes of custard apple (Annona squamosa L.) enriched shrikhand

Author(s):
Kamble KB, Kamble DK, Chougale CC and Desale RJ
Abstract:
Sensory evaluation plays a vital role not only in product development but also in determining the shelf-life of a product. From the consumers point of view, the sensory status of the product is the primary characteristics based on which the quality of the product is decided. Sensory parameters of custard apple enriched Shrikhand studied during storage included colour and appearance, body and texture, flavour and overall acceptability. As the storage period progressed, the score for colour and appearance, body and texture, flavour and overall acceptability were decreased. The shelf life of custard apple enriched Shrikhand prepared by using stevia was preserved with nisin preservative at different levels viz. 20 IU, 25 IU and 30 IU and packed in pre-sterilized polypropylene cups was found 15, 21 and 24 days at 6±1°C, respectively, as against 12 days at 6±1 °C without preservative Shrikhand.
Pages: 789-794  |  156 Views  88 Downloads


The Pharma Innovation Journal
How to cite this article:
Kamble KB, Kamble DK, Chougale CC, Desale RJ. Effect of levels of nisin on sensory attributes of custard apple (Annona squamosa L.) enriched shrikhand. Pharma Innovation 2023;12(4):789-794.

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