Vol. 11, Issue 12 (2022)

Author(s):
RS Bhendegave, NS Kamble, BB Chaudhari and JB Shedge

Abstract:
Present investigation was to determine the shelf life as well as microbiological quality of kheer prepared from ash gourd shreds. The research was conducted in laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantarao Marathwada Krishi Vidyapeeth, Parbhani during year 2021-2022. Kheer was prepared from buffalo milk with constant level of sugar @ 8 per cent, rice @ 2.5 per cent on basis of weight of milk and different proportion of ash gourd shreds @ 2.5, 5.0 and 7.5 per cent by weight of milk. The shelf life of finished product was studied at room temperature and refrigerated temperature on basis of 9-point hedonic scale. The study revealed that the shelf life of all kheer samples (T₁, T₂ and T₃) found acceptable up to 3 days at room temperature (27 ℃) and 5 days at refrigerated temperature (4 ℃). The treatment T₂ was obtained highest score for flavour (7.77), colour and appearance (7.95), body and texture (7.68) and overall acceptability (7.80) at 27 ℃ up to 3 days and flavour (7.98), colour and appearance (7.94), body and texture (7.93), overall acceptability (7.88) at 4 ℃ up to 5 days. The standard plate count and yeast mould count of kheer blended with ash gourd shreds @ 2.5, 5.0 and 7.5 per cent increased significantly from 7.87 x 103 to 18.27 x 103 cfu/gm. and 2.58 to 11.90 cfu/gm. The coliform count was not available in kheer blended with ash gourd shreds.