Prolonging shelf life of enriched shrikhand under map: effect on chemical and microbiological qualities

Abstract

The investigation was aimed at developing enriched shrikhand by blending WPC at 3,4,5 and 6 per cent and showed no significant difference between the colour and appearance scores at all the levels of WPC incorporation compared to control and as well as between the treatments. Maximum overall acceptability score of 8.20 was awarded to the sample prepared by using WPC at 5 per cent level was found to be significantly higher when compared to control and higher levels WPC in the treated sample that led to higher per cent of total solids in the finished product and the sample was subjected to Modified Atmospheric Packaging (MAP). It does not lead to any significant changes in the moisture and fat. The lower FFA and acidity in samples could be due to the antimicrobial properties of CO2 gas.