Shelf-life and microbiological safety studies of refrigerated petha sweet
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- 作者：Sudhakar Pandey (1)
Aastik Jha (1)
Priti Khemariya (1)
Sanjeev Kumar (2)
Mathura Rai (1) - 关键词：Ash gourd ; crystallized petha ; Kashi petha ; Shelf ; life ; Microbiological safety
- 刊名：Journal of Food Science and Technology
- 出版年：2014
- 出版时间：November 2014
- 年：2014
- 卷：51
- 期：11
- 页码：3452-3457
- 全文大小：204 KB
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Aastik Jha (1)
Priti Khemariya (1)
Sanjeev Kumar (2)
Mathura Rai (1)
1. Indian Institute of Vegetable Research, Post Box 01, P.O. Jakhini (Shahanshahpur), Varanasi, Uttar Pradesh, 221 305, India
2. U.P. Council of Agricultural Research, 8th Floor, Kisan Mandi Bhawan, Vibhuti Khand, Gomati Nagar, Lucknow-226010, Uttar Pradesh, India - ISSN：0975-8402
文摘
This study was conducted at Indian Institute of Vegetable Research, Varanasi (I.I.V.R.), Uttar Pradesh from 2006 to 2009 for evaluating comparative physico-chemical, microbiological and sensory attributes of crystallized and Kashi petha at refrigerated storage (4?±-?°C) condition up to 90?days. The petha were manufactured using 2 varieties of ash gourd developed at I.I.V.R. i.e.; Kashi Dhawal and Kashi Ujwal, selected based on different parameters suitable for petha sweet preparation. The used packaging materials for storage studies were laminated pouch, low density polyethylene, high density polyethylene. The physiochemical analysis and sensory evaluation were performed at 15?days interval upto 90?days for storage study in both Kashi Petha and crystallized petha, while microbial observation was recorded up to 90?days in crystallized petha and up to 50?days Kashi Petha. Physico-chemical analysis exhibited the continuous increase in moisture (25.79-26.80?% and 31.68-32.63?%) and titratable acidity (0.022-0.029?%) and (0.022-0.030?%) and reduction in ascorbic acid content (5.50-5.00?mg/100?g and 5.12-4.84?mg/100?g), respectively in crystallized and Kashi petha. The increasing trend in microbial population was more pronounced in Kashi petha in comparison to crystallized petha. The spoilage bacteria included Bacillus spp., Staphylococcus spp. and lactic acid bacteria while Aspergillus, Penicillium and Saccharomyces were observed among fungal contaminants. The bacteria, yeast and mold were identified on the basis of cultural, morphological and biochemical characterization with respect to storage period. On the basis of the overall findings of comparative physico-chemical, microbiological and sensory evaluation, 30 and 50?days of storage was considered as safe for the consumption of Kashi and crystallized petha, respectively under refrigerated environment (4?±-?°C).