Studies on the microbiological quality of traditional Indian sweetmeat products.

Dwarakanath, C. T. and Srikanta, S. (1977) Studies on the microbiological quality of traditional Indian sweetmeat products. Journal of Food Science and Technology, 14 (5). pp. 201-204.

PDF Journal of Food Science and Technology, India, Volume-14(5 (1977) 201-204.pdf - Published Version Restricted to Registered users only Download (158kB)

Abstract

The microbiological quality of fresh, stored and sugar syrup-soaked sweets procured from the local market was studied. The samples studied were: Mysore Pak, Sohan Pappadi and Sweet Boondhi (based on Bengal gram (Cicer arietinum) flour); Badam Puri and Jelabi (based on refined wheat flour (Maida)); Dudh Pedha, Dudh Burfi, Champakali, Kalakand and Apple Sweet (based on milk); and Jangree. Aerobic mesophiles and thermophiles, mesophilic and thermophilic acid producers and spores were found in varying numbers in all types of samples studied; tables of results are given. Fresh Dudh Pedha, stored Dudh Burfi and all sugar syrup-soaked sweets except Jelabi and Jangree were contaminated with coliforms. Only stored Dudh Pedha and Dudh Burfi indicated the presence of coagulase-positive staphylococci and Salmonella, resp.

Item Type:	Article
Uncontrolled Keywords:	STORAGE-; sweets, microbiological quality of stored Indian; MICROBIOLOGY-; sweets, microbiological quality of Indian; SUGAR-SYRUPS; sweets, microbiological quality of sugar syrups soaked Indian; SUGAR-CONFECTIONERY
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods 600 Technology > 08 Food technology > 29 Microbiological food
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	28 Dec 2016 10:13
Last Modified:	28 Dec 2016 10:13
URI:	http://ir.cftri.res.in/id/eprint/7013

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