STANDARDIZATION AND SHELF LIFE STUDY OF KASHMIRI SAFFRON PHIRNI

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 zuhaibbhat@yahoo.co.in
Address : Division of Livestock Products Technology Faculty of Veterinary Sciences & Animal Husbandry, R.S. Pura, Jammu-181 102, India

Abstract

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

Keywords

Phirni Saffron Formulation Refrigerated storage.

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