Original Article

Spice Oil as Flavour Adjunct in Bhapa dahi (Steamed Dahi) and its Impact on Shelf-life Extension of Product

Year: 2020 | Month: June | Volume 9 | Issue 1

References (28)

1.APHA, 1992. Compendium of Methods for the Microbiological Examination of Foods. 3rd edn., American Public Health Association (APHA) Inc., Washington DC.

View at Google Scholar

2.Arding, F. 2015. Sensory evaluation and quality assessment of an alternative inner coating film in yogurt cartons. Cited from http://www.diva-portal.se/smash/get/diva2:826862/ FULLTEXT01.pdf

View at Google Scholar

3.BIS, 1977. Determination of fat by Gerber method. IS:1224. Part I. (pp. 3-9) Bureau of Indian Standards, Manak Bhavan, New Delhi.

View at Google Scholar

4.BIS, 1989. BIS Handbook of Food Analysis. SP: 18 (Part XI – Dairy Products). Bureau of Indian Standards, Manak Bhavan, New Delhi.

View at Google Scholar

5.Dimitrova, K. and Kartalska, Y. 2015. Technological characteristics of yogurt supplemented with 3% ground amaranth seeds during refrigerated storage. App. Sci. Report, 12(1): 27-32.

View at Google Scholar

6.Downes, F.P. and Ito, K. 2001. In: Compendium of Methods for the Microbiological Examination of Foods. 4th edn., American Public Health Association (APHA), Washington DC.

View at Google Scholar

7.FSSA, 2012. Food Safety and Standards Act (FSSA). Manual on method of microbiological testing. Chapter 1, New Delhi, pp. 12-14.

View at Google Scholar

8.Bullarman, L.B., Lieu, F.Y. and Seier, S.A. 1977. Inhibition of growth and aflatoxin production of cinnamon and clove oils: cinnamic aldehyde and eugenol. J. Food Sci., 42(4): 1107-1109.

View at Google Scholar

9.Deans, S.G. and Ritchie, G. 1987. Antibacterial properties of plant essential oils. Int. J. Food Micro., 5(2): 165–180.

View at Google Scholar

10.Derakhshan, S., Sattari, M. and Bigdeli, M. 2008. Effect of subinhibitory concentrations of cumin (Cuminum cyminum L.) seed essential oil and alcoholic extract on the morphology, capsule expression and urease activity of Klebsiella pneumoniae. Int. J. Antimicrobial Agents, 32(5): 432-436.

View at Google Scholar

11.Jayaraman, J. 1981. Laboratory Manual in Biochemistry, Wiley Eastern Ltd., New Delhi, p. 75.

View at Google Scholar

12.Kamruzzaman, M., Islam, M.N., Rahman, M.M., Parvin, S. and Rahman, M.F. 2002. Evaporation rate of moisture from dahi (yogurt) during storage at refrigerated condition. Pak. J. Nutr., 1(5): 209-211.

View at Google Scholar

13.Milk Industry Foundation. 1959. Laboratory Manual. Methods of analysis of milk and its products. 3rd Edn., Washington, USA, p 283.

View at Google Scholar

14.Nanasombat, S. and Lohasupthawee, P. 2005. Antimicrobial activity of crude ethanolic extracts and essential oils of spices against salmonellae and other enterobacteria. KMITL Sci. Technol. J., 5(3): 527-538.

View at Google Scholar

15.Otaibi, M.A. and Demerdash, H.E. 2008. Improvement of the quality and shelf-life of concentrated yoghurt (labneh) by the addition of some essential oils. Afr. J. Microb. Res., 2(7): 156-161.

View at Google Scholar

16.Patel, R., Jana, A., Modha, H. and Smitha, Balakrishnan. 2016. Process standardization for the manufacture of mango flavoured steamed sweetened concentrated yoghurt (Bhapa dahi). J. Dairy Vet. & Anim. Res., 4(3): 119-132.

View at Google Scholar

17.Puntambekar, P.M. 1968. Studies on levels of fat and sugar on the quality of shrikhand and estimation of fat by modifying the Gerber test for milk. M.Sc. Thesis submitted to Sardar Patel University, Vallabh Vidyanagar, Gujarat, India. Cited from www.books.google.co.in/books.

View at Google Scholar

18.Ranganadham, M. and Gupta, S.K. 1987. Sensory evaluation of dahi and yoghurt. Indian Dairyman, 39(10): 493-497.

View at Google Scholar

19.Shelef, L.A. 1983. Antimicrobial effects of spices. J. Food Safety, 6(1): 29-44.

View at Google Scholar

20.Soomro, A.H., Masud, T. and Anwaar, K. 2002. Role of lactic acid bacteria (LAB) in food preservation and human health - A review. Pakistan J. Nutr., 1(1): 20-24.

View at Google Scholar

21.Steel, R.G.D. and Torrie, J.H. 1980. Analysis of Variance - I: The one-way classification. Principles and Procedure of Statistics - A Biometrical Approach, Chapter 7, 2nd edn., Mc Graw Hill Kogakusha Ltd., Japan, pp. 137-167.

View at Google Scholar

22.Thabet, H.M., Nogain, Q.A., Abdoalaziz, O., Qasha, A.S., Omar, A. and Alnsheme, N. 2014. Evaluation of the effects of some plant derived essential oils on shelf-life extension of Labneh. Merit Res. J. Food Sci. & Technol., 2(1): 8-14.

View at Google Scholar

23.Wehr, H.M. and Frank, J.H. 2004. Standard methods for the examination of dairy products, 17th edn., American Public Health Association (APHA), Washington DC.

View at Google Scholar

24.Yadav, H., Jain, S. and Sinha, P.R. 2007. Evaluation of changes during storage of probiotic dahi at 7oC. Int. J. Dairy Technol., 60(3): 205-210.

View at Google Scholar

25.Yeganehzad, S., Mostafa, M.T. and Fakhri, S. 2007. Studying microbial, physico-chemical and sensory properties of directly concentrated probiotic yoghurt. Afr. J. Agri. Res., 2(8): 366-369.

View at Google Scholar

26.Zaika, L.L. 1988. Spices and herbs: Their antimicrobial activity and its determination. J. Food Safety, 9(2): 97-118.

View at Google Scholar

27.Zaky, W.M., Kassem, J.M., Abbas, H.M. and Mohamed, S.H.S. (2013). Evaluation of salt-free labneh quality prepared using dill and caraway essential oils. Life Sci. J., 10(4): 3379- 3386.

View at Google Scholar

28.Zheng G.Q., Kenny P.M. and Lam K.T. 1992. Sesquiterpenes from clove (Eugenia carrophyllata) as potential anticarcinogenic agents. J. Nat. Prod., 55(7): 999-1003.

View at Google Scholar

@International Journal of Fermented Foods | Association with SASNET | Printed by New Delhi Publishers

22380190 - Visitors since April 13, 2019