Vol. 10, Special Issue 9 (2021)

Author(s):
BK Singh and DC Sen

Abstract:
Danadar is a chhana bassed sweets. In this research danadar was prepared from cow milk. The storage studies of optimized danadar samples were conducted. During storage, sensory, chemical and microbial analysis was performed. Danadar samples were subjected to sensory evaluation studies at 5 days interval commencing from 1^st day of storage period, with a view to asses the shelf life of the product under ambient temperature (30±1 ˚C) and refrigeration temperature (7±1 ˚C). Scores for all the sensory attributes of the prepared cow milk danadar decreased significantly (P<0.05) throughout the storage period. The moisture content of the sample also decreased significantly (P<0.05) with progress of storage period. The titratable acidity (percent lactic acid), free fatty acids (percent oleic acid), and peroxide values of danadar were significantly (P<0.05) higher at the end of storage period from the initial value obtained on 0 day. After 15^th and 35^th days of storage at ambient temperature (30±1 ˚C) and refrigeration temperature (7±1 ˚C), respectively, danadar samples developed oxidized flavor rendering the product unsuitable for consumption. The total viable, yeast mold, coliform and staphylococcal counts of the samples also increased significantly (P<0.05) as the period of storage advanced. It may be concluded that after 15^th and 35^th days of storage at ambient and refrigerated temperatures, respectively, all the above mentioned microbial counts in danadar increased to a undesirable level.