Article Id: ARCC696 | Page : 91 - 94
Citation :- STANDARDIZATION AND SHELF LIFE STUDY OF KASHMIRI SAFFRON PHIRNI.Asian Journal Of Dairy and Food Research.2012.(31):91 - 94
Z. F. Bhat*, V. Pathak, S.R. Ahmed and S.A.A. Bukhari
Address : Division of Livestock Products Technology Faculty of Veterinary Sciences & Animal Husbandry, R.S. Pura, Jammu-181 102, India


The study was aimed at optimizing the basic formulation and processing conditions for the preparation of Kashmiri saffron phirni, popular milk-semolina desert of Jammu and Kashmir. Three levels of semolina viz. 5%, 7.5% and 10% were evaluated for various physicochemical, sensory and microbiological properties. The product was packaged in low density polyethylene pouches (LDPE) and analyzed at a regular interval of 0, 4 and 7 days during refrigerated storage at 4±10C. The level of sugar with respect to milk in the product was optimized as 10% w/w. All the proximate parameters of the product showed a non-significant (P>0.05) decreasing trend with increasing level of semolina. Overall acceptability was significantly (P


Phirni Saffron Formulation Refrigerated storage.


  1. Aneja, R. P., Mathur, B. N., Chandan, R. C. and Banerjee, A. K. (2002). Technology of Indian Milk Products. Dairy India Yearbook, New Delhi, India.
  2. AOAC (1995). Official Methods of Analysis. 16th edn. Association of Official Agricultural Chemists, Washington, DC.
  3. APHA (1984). In: Compendium of methods for the microbiological examination of foods (2nd edn.). Washington, DC: American Public Health Association.
  4. Bhat, Z. F., Pathak, V., Bukhari, S. A. A. and Ahmad S. R. (2010). Development of dietetic Kashmiri saffron phirni from reconstituted skim milk. Beverage and Food World 37(10): 81-83.
  5. Bryan, F. L., McNaught, K. and Bhehm, K. (1980). Influence of varying pH and alginic calcium binders on selected physical and sensory characteristics of structured beef. J. Food Sci. 53:1266.
  6. Jain, G. (2003). In: Studies on processing and evaluation of milk nuggets. Studies_on_Processing_and_Evaluation_of.html?id=HdD1ZwEACAAJ&redir_esc=y.
  7. Kumar, S., Bhat, Z. F. and Kumar, P (2011). Effect of Apple Pulp and Celosia argentea on the Quality Characteristics of Shrikhand. American Journal of Food Technology 6(9):817-826.
  8. O’keeffe, R. B., Fox, P. F. and Daly, C. (1976). Contribution of rennet and starter proteases to proteolysis in cheddar cheese. J. Dairy Res. 43: 97.
  9. Pal, M. A., Yadav, P. L. and Sanyal, M. K. (1993). Effect of paraffining on the physico­-chemical, microbiological and sensory characteristics of low fat paneer at low temperature storage. Indian J. Dairy Sci. 46: 519-524.
  10. Snedecor, G. W. and Cochran, W. H. (1980). Statistical Methods. 13th edn. Oxford and IBH Publishing Co., Calcutta.
  11. Witte, V. C., Krause, G. F. and Bailey, M. E. (1970). A new extraction method for determining 2-thiobarbituric acid value of pork and beef during storage. J. Food Sci. 35: 582-585.

Global Footprints