Vol. 11, Special Issue 6 (2022)

Author(s):
BV Ronge, RJ Desale and BV Sonwalkar

Abstract:
The present investigation was to study microbial parameter of gulabjamun blended with coconut and wheat bran such as standard plate count, coliform count and yeast and mould. Gulabjamun was prepared by using different levels wheat bran and coconut, were selected as 2, 3, 15, 20 and combination of both coconut and wheat bran (20+2) per cent of wheat bran and coconut respectively for further study. The data were statistically analysed by using Completely Randomized Design (CRD). The treatment T₄ (Khoa + 15% of coconut) was rated best among gulabjamun samples and was comparable to control gulabjamun. The standard plate count of gulabjamun was 7 x 10⁶ CFU/g, yeast and mould count and coliform count was nil in fresh samples of gulabjamun. The highest count SPC for treatment T₅ (16.78 CFU/g) on 4^th days at room temperature and SPC count for treatment T₅ (19.50 CFU/g) for 28^th days at refrigeration temperature. The highest YMC count for treatment T₆ (24.22 CFU/g) on 4^th days stored at room temperature and YMC count for treatment T₆ (24.88 CFU/g) for 28^th days stored at refrigeration temperature. The SPC count of gulabjamun during storage was found to increase with the increase in storage period. Shelf life of gulabjamun containing 15 per cent coconut was up to 28 days at refrigeration temperature (7+2 ⁰C) and 4^th days at room temperature (30 + 2 ⁰C).