Standardization and development of process for Sheerqurma and its shelf-life Study

摘要

The aim of investigation was to utilize dry nuts in milk to make a Sheerqurma by standardizing khoa and sugar levels in it. The Sheerqurma was prepared by standardized processing parameters and finalized according to sensory and physicochemical analysis. Based on sensory and physicochemical analysis, the product containing 5% khoa and 15% sugar was found to secure the highest sensory score. It was revealed that there was gradual increase in acidity, specific gravity, density, T.S.S, total solid as percent of khoa or sugar increased where pH and moisture decreased. The product was evaluated for its shelf life stability in LDPE, HDPE pouch, PET and Glass bottle in refrigerator at 4"C. According to sensory analysis and microbial counts, Sheerqurma wasfound to remain stable till 5lh day in glass bottle. Where in LDPE and HDPE pouch Total Plate Count and Coliform was observed on 3rd day and in PET bottle on 5th day. While yeast and mould was observed on 5'h day after an incubation of 3 days.