Articles
SHELF-LIFE AND MICROBIOLOGICAL SAFETY STUDIES OF REFRIGERATED PETHA SWEET MANUFACTURED FROM UNDERUTILISED VEGETABLE: ASH GOURD
Article number
979_70
Pages
635 – 642
Language
English
Abstract
A study was conducted at the Indian Institute of Vegetable Research, Varanasi (U.P.) during 2006 to 2009 for evaluating comparative physico-chemical, microbiological and sensory attributes of crystallized and Kashi petha (petha sweet with sugar syrup) stored for 90 days in a refrigerated environment (4±1°C). Physico-chemical analysis revealed a continuous increase in moisture and titratable acidity and decrease in pH and ascorbic acid during the storage at 4±1°C. The increasing abundance of microbial population was greater in Kashi petha compared to crystallized petha.
The micro-organisms observed included Bacillus, Staphylococcus and lactic acid bacteria while the fungi were Aspergillus, Penicillium and Saccharomyces. Studies were also carried out on sensory evaluation during storage.
On the basis of the overall findings of physico-chemical, microbiological and sensory evaluation of both types of petha sweet, it was concluded that 40-45 and 60-65 days of storage would be permissible for the consumption of Kashi and crystallized petha, respectively under a refrigerated environment (4±1°C).
The micro-organisms observed included Bacillus, Staphylococcus and lactic acid bacteria while the fungi were Aspergillus, Penicillium and Saccharomyces. Studies were also carried out on sensory evaluation during storage.
On the basis of the overall findings of physico-chemical, microbiological and sensory evaluation of both types of petha sweet, it was concluded that 40-45 and 60-65 days of storage would be permissible for the consumption of Kashi and crystallized petha, respectively under a refrigerated environment (4±1°C).
Publication
Authors
S. Pandey, A. Jha, W.A. Ansari, B. Singh
Keywords
crystallized petha, Kashi petha
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