Studies on the effect of preservatives on the keeping quality of Rasmalai

Citation
Rp. Tiwari et Js. Grewal, Studies on the effect of preservatives on the keeping quality of Rasmalai, J FD SCI M, 36(1), 1999, pp. 84-87
Citations number
11
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
36
Issue
1
Year of publication
1999
Pages
84 - 87
Database
ISI
SICI code
0022-1155(199901/02)36:1<84:SOTEOP>2.0.ZU;2-B
Abstract
The post-processing development of contaminating microorganisms present in rasmalai were controlled effectively with the addition of low concentration s (100-200 ppm) of selected preservatives like butylated hydroxyanisole (BH A), butylated hydroxy toluene (BHT) and lauricidin (LC). Rasmalai samples c ontaining these preservatives showed significant decrease in viable count a s compared to control (no preservative) and slight variation in pH was seen on storage at 4 degrees C, room temperature 22-25 degrees C or at 37 degre es C for 1-10 days.