CHANGES IN RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY QUALITY OF RETORT PROCESSED KUNDA DURING STORAGE*

Article Id: ARCC2633 | Page : 79 - 86
Citation :- CHANGES IN RHEOLOGICAL, MICROBIOLOGICAL AND SENSORY QUALITY OF RETORT PROCESSED KUNDA DURING STORAGE*.Asian Journal Of Dairy and Food Research.2008.(27):79 - 86
B. Navajeevan and K. Jayaraj Rao
Address : Dairy Technology Section, National Dairy Research Institute, Adugodi, Bangalore – 560 030, India

Abstract

Kunda, a heat desiccated dairy product was packaged in pouches and retort processed at lethalities of three F-values viz. 1.2, 2.2 and 21.8 in order to enhance the shelf life of Kunda. The retort processed Kunda was stored at 37oC and 55oC and the changes in rheological, microbial and sensory quality were monitored at regular intervals. Retort processed Kunda possessed initial firmness, consistency and adhesiveness values of 46.1 N, 133.7 N.sec and 0.01 N.sec, respectively. These values showed a gradually increasing during storage indicating that retort processed Kunda became firmer and more adhesive during storage, which was partly responsible for the decreased sensory scores. The microbial count during storage slightly increased; but was negligible. It was concluded that the spoilage of retort processed Kunda was more of physical in nature than a microbial one

Keywords

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