Asian Journal of Dairy and Food Research, volume 30 issue 2 (june 2011) : 105- 109


R.T. Raghuwanshi1, N.A. Mankar* P.A. Deshmukh*, S.B. Deshmukh*
1Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola – 444 001, India.
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Cite article:- Raghuwanshi1 R.T., Deshmukh* P.A. Mankar* N.A., Deshmukh* S.B. (2024). EFFECT OF SOURCE AND STORAGE INTERVAL ON REDUCING, NON-REDUCING SUGAR CONTENT OF SHRIKHAND. Asian Journal of Dairy and Food Research. 30(2): 105- 109. doi: .
Ten shrikhand samples collected from the markets of Akola and Amravati and prepared in the laboratory were stored at room temperature (30 + 20C) and at refrigeration temperature (5+10C). The samples stored at room temperature were analysed daily till they got spoiled i.e. for five days, while the refrigeration samples were analysed at an interval of seven days till they got spoiled i.e. thirty five days, for the determination of content of reducing and non-reducing sugar. Fresh shrikhand was having 2.96% reducing sugar which increased to 3.39% during five days of storage and finally reached to 4.70% in 35 days of storage. There was decrease in non reducing sugar from 48.41 to 48.05 in first 5 days and thereafter to 40.80% in 35 days. Thus from the above study it was concluded that with the decrease in non-reducing sugar, there was proportionate increase in reducing sugar during storage for longer period was found.
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