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STORAGE STUDIES OF BOTTLE GOURD AND PUMPKIN KHEER

S.P. Changade, M. Waseem, P.G. Wasnik, G.N. Narnaware and J.S. Chapke
Department of Dairy Technology, College of Dairy Technology, Warud – 445 204, India

DOI:
Page Range:
99 - 103
Article ID:
ARCC698
Online Published:
Abstract
The microbial qualities of kheer with or without preservatives in different packaging were studied. The observations recorded expressed that, refrigerated storage without preservative (R1) and ambient storage with and without preservative (A1, A2) did not establish any significant difference between the shelf life amongst various treatments, for any type of packaging. It was concluded that vegetable kheer T1 in refrigerated storage with preservative in glass bottle packaging is most suitable as a nutritional supplement with longer shelf life (20 days) to replace common rice kheer (4 days). The market acceptance was decided by considering the 858 consumers. Results recorded revealed that use of bottle gourd or pumpkin in the form of cubes and shreds for preparation of kheer influence the consumer acceptance. Irrespective of sex and age 451 (53 %) consumers had given their preference for treatment T1, while 508 (59 %) consumers had given their preference for treatment T3.
Keywords
Bottle gourd, Pumpkin, Kheer, Microbial qualities, Shelf life, Consumer acceptance.
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