Manuscript Title:

EFFECT OF STORAGE ON PHYSICO-CHEMICAL, MICROBIAL AND SENSORY EVALUATION OF SWEET BASED DAIRY PRODUCTS

Author:

MUHAMMAD QASIM ALI, SOOK CHIN CHEW, SUMAIRA IFTIKHAR, WIDYA FATRIASARI, KAINATT NAEEM, MUHAMMAD REHAN ARIF, SHIN YONG YEOH, MUHAMMAD MINHAS​

DOI Number:

DOI:10.17605/OSF.IO/K85MA

Published : 2022-01-10

About the author(s)

1. MUHAMMAD QASIM ALI - Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Punjab, 40100, Pakistan.
2. SOOK CHIN CHEW - School of Foundation study, Xiamen University Malaysia, Bandar Serenia, 43900, Sepang, Malaysia.
3. SUMAIRA IFTIKHAR - Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Punjab, 40100, Pakistan.
4. WIDYA FATRIASARI - Research Center for Biomaterials, Indonesian Institute of Sciences, Cibinong 16911, Indonesia.
5. KAINATT NAEEM - Institute of Food and Nutritional sciences, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi 46000, Pakistan.
6. MUHAMMAD REHAN ARIF - Institute of Food and Nutritional sciences, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi 46000, Pakistan.
7. SHIN YONG YEOH - School of Industrial Technology, 11800 USM Minden, Penang Malaysia.
8. MUHAMMAD MINHAS​ - Institute of Food and Nutritional sciences, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi 46000, Pakistan.

Full Text : PDF

Abstract

Sweet based dairy food products are widely consumed in India and Pakistan. These dairy products are easily contaminated with the growth of other microorganism because of their moisture content and nutritious composition. The present project was focused on the physicochemical, microbial, and sensory quality evaluation of traditional dairy sweet products was analyzed during 30 days of storage periods. Physicochemical properties of the sweet products, including moisture content, protein content, and fat content were decreased during storage. It was observed that an increase in acidity and a decrease in pH during the long-term storage process of traditional sweets due to the growth of microorganisms. The results indicated that the microbial quality of the majority of the samples was high during storage time increased. Besides that, the sensory attributes were decreased significantly during storage. Thus, the storage affected significantly on the quality of traditional dairy sweet products available in the market.


Keywords

Traditional Sweets, Microbial, Burfi, Gulabjamun, Rusgullaha.