Shelf Life of Different Types of Dahi at Room and Refrigeration Temperature

Kamruzzaman, Muhammad; Islam, Monirul; Rahman, Md. Mizanur

doi:10.3923/pjn.2002.263.266

Cited by 10 publications

(9 citation statements)

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“…Paulson and Stevens ( 1974 ), Okoli and Ezenweke ( 1990 ) and Kamruzzaman et al. ( 2002 ) also observed that pH and acidity are not always inversely related.…”

Section: Resultsmentioning

confidence: 95%

“…( 2000 ), Kamruzzaman et al. ( 2002 ), Onuorah et al. ( 2002 ), Akubor and Abutu ( 2004 ), and Ade-Omowaye et al.…”

Section: Resultsmentioning

confidence: 99%

“…( 1997 ), Kamruzzaman et al. ( 2002 ), Onuorah et al. ( 2002 ), Osundahunsi ( 2003 ), and Osuntogun and Aboaba ( 2004 ) reported that pasteurization and refrigeration reduced the microbial population and extended the shelf life of traditional nonalcoholic beverages.…”

Section: Resultsmentioning

confidence: 99%

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Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.)

Adeola

Aworh

2013

Food Science & Nutrition

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The effect of sodium benzoate on the quality attributes of improved tamarind beverage during storage was investigated. Tamarind beverages were produced according to a previously reported improved method, with or without chemical preservatives (100 mg/100 mL sodium benzoate). Tamarind beverage produced according to traditional processing method served as the control. The tamarind beverages were stored for 4 months at room (29 ± 2°C) and refrigerated (4–10°C) temperatures. Samples were analyzed, at regular intervals, for chemical, sensory, and microbiological qualities. Appearance of coliforms or overall acceptability score of 5.9 was used as deterioration index. The control beverages deteriorated by 2nd and 10th days at room and refrigerated temperatures, respectively. Improved tamarind beverage produced without the inclusion of sodium benzoate was stable for 3 and 5 weeks at room and refrigerated temperatures, respectively. Sodium benzoate extended the shelf life of the improved tamarind beverage to 6 and 13 weeks, respectively, at room and refrigerated temperatures.

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“…Paulson and Stevens ( 1974 ), Okoli and Ezenweke ( 1990 ) and Kamruzzaman et al. ( 2002 ) also observed that pH and acidity are not always inversely related.…”

Section: Resultsmentioning

confidence: 95%

“…( 2000 ), Kamruzzaman et al. ( 2002 ), Onuorah et al. ( 2002 ), Akubor and Abutu ( 2004 ), and Ade-Omowaye et al.…”

Section: Resultsmentioning

confidence: 99%

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Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.)

Adeola

Aworh

2013

Food Science & Nutrition

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“…Products like yoghurt are known more for their therapeutic significance than nutritional value [11] . It has a limited keeping quality of 1 -2 days at ambient temperature and its quality is not retained for more than 1 week under refrigerated conditions [12] . Dried yoghurt powder has enhanced shelf life and it can also be used as a base for formulation of health foods [13] have reported that chocolate formulated with isomalt and enriched with viable cells of lactic acid bacteria, introduced in the form of powdered yoghurt, is not only a sucrose-free, low-calorie product but additionally displays nutritional and dietetic attributes, and can be regarded as a functional food additional species in the fingerprints.…”

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of Lactobacillus spp. from curd and its pharmacological application in probiotic chocolate.

De¹,

Pramanik²,

Das³

et al. 2017

J Phytopharmacol

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The isolated and identified bacteria from curd sample are of Lactobacillus sp. The bacteria of this spp. are lactic acid producers. These sp. resembles to Lactobacillus acidophilus. A probiotic is a microorganism known to be friendly and beneficial to its host when consumed. In today's time, probiotics are a very popular subject of research among scientists and pharmaceutical companies. Due to the over consumption of antibiotics, the normal micro flora of body does not survive. The spores obtained from pharmaceuticals are not good in taste, so generally children avoid eating them, hence we have made the probiotic chocolate. It is better to eat chocolate than medicine. The chocolate containing lyophilized Lactobacillus spp. may help directly for enhancing resistance against intestinal pathogens and in the prevention of diseases.

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“…The high nutritional value and health effect of yogurt make it a highly popular and worldwide consumed fermented food product. The shelf life of yogurt is one day when stored at ambient condition (25-30°C) and around 5 days at 7°C (Kumar and Mishra 2004) and its freshness is not retained for more than 1 week under refrigerated conditions (Kamruzzaman et al, 2002). Improvements in the shelf life of yogurt can be brought about by dehydrating and converting it into a shelf-stable powder.…”

Section: Introductionmentioning

confidence: 99%

Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree

Bastıoğlu

Dirim

Kaymak‐Ertekin

2016

Turkish JAF Sci.Tech.

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Yogurt powder was produced by freeze drying and with added candied chestnut puree at ratios of 5, 10, and 20 % by weight. Moisture sorption isotherms of yogurt powder samples, plain (YP), and containing 5, 10, 20% candied chestnut puree (CCP) were determined at 25°C using the standard, static-gravimetric method. The experimental adsorption data of yogurt powders at 25°C were fitted to 14 sorption equations which are most widely used to fit experimental sorption data of various food materials. The parameters of the sorption models were estimated from the experimental results by using the nonlinear regression analysis. The GAB model gave the closet fit to the sorption data of freeze dried yogurt powders with candied chestnut puree at 25°C. BET, Ferro Fanton, Henderson, Halsey, Oswin and Modified Oswin models are also acceptable for describing the adsorption isotherms for freeze dried yogurt with candied chestnut puree at 25°C.

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Shelf Life of Different Types of Dahi at Room and Refrigeration Temperature

Cited by 10 publications

References 0 publications

Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.)

Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.)

Isolation and characterization of Lactobacillus spp. from curd and its pharmacological application in probiotic chocolate.

Moisture Sorption Isotherms of Yogurt Powder Containing Candied Chestnut Puree

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