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Abstract

ABSTRACT


It is common knowledge that moistures food cannot keep longer at room temperature. Hence, Ujani basundi product also cannot keep longer than 4 days at room temperature. The product can remain safe for number of days at refrigerator temperature but it is costly method of preservation, hence an attempt was therefore, made to develop a technology for improving the shelf life of Ujani basundi at 30C applicable in village conditions by employing the food grade antimycotic agents like potassium sorbat and antifungal agent like cardamom. Therefore, changes in standard plate count, coliform count, yeast and mold count, flavor, body and texture, color and appearance were determined during the entire storage period. Potassium sorbate added product gave shelf life up to 20 days at refrigerated temperature whereas, 10 days at ambient temperature 30C. Potassium sorbate added sample showed good inhibitory effect in microbiological study. The control and cardamom added samples gave the shelf life up to 15 days at refrigeration temperature and 5 days at ambient temperature 30C. However, the flavor of cardamom added samples found superior among all the treatment during storage study. Therefore, from the present investigation it is concluded that the product can be stored at refrigerated 51C and ambient temperature 301C by the addition of potassium sorbate for 20 and 10 days, respectively with acceptable quality.

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