![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives.
Soumya, C. and Sudha, M. L. and Vijaykrishnaraj, M. and Negi, P. S. and Prabhasankar, P. (2017) Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives. Journal of Food Processing and Preservation, 41. e132-e142.
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
J Food Process Preserv. 2017;41e13242.pdf - Published Version Restricted to Registered users only Download (670kB) | Request a copy |
Abstract
Lemon grass (LG) is found to be effective in retarding mould growth. Spices such as clove and cinnamon (CC) have good antioxidant and antimicrobial properties. Muffins were prepared using synthetic (calcium propionate/potassium sorbate) and natural-preservatives namely LG (0.1, 0.2, and 0.3%), and CC mix in the ratio of 1:1 (CC 1, 2, and 3%). However, addition of natural ingredients/ preservatives increased the viscosity of muffin batter from 113,600 (centipoise, cP) (control) to 124,000 cP (samples). Sensory evaluation showed that addition of 0.2% LG and 2% CC had acceptable overall quality. Although total aerobic mesophilic count (1.67–2.19 log CFU/g), yeast and mould count (1.13–2.34 log CFU/g) were not much different in all the samples throughout the storage. The visible mould growth was observed on the 24th day of storage in muffins containing either natural or synthetic preservatives. Pathogenic organisms such as Escherichia coli and Salmonella were absent in all the muffins.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | microbial stability, muffins, natural preservatives, rheology, synthetic preservatives |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 31 Food Additives |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Jan 2018 06:24 |
| Last Modified: | 11 Jan 2018 06:24 |
| URI: | http://ir.cftri.res.in/id/eprint/13284 |
Actions (login required)
 |
View Item |