Development of technology and research of quality indicators of yoghurt with natural filler in the preservation process

2021 ◽  
Vol 9 (16) ◽  
pp. 69-78
Author(s):  
Anna Helikh ◽  
◽  
Svitlana Danylenko ◽  
Tetiana Kryzhska ◽  
Li Qingshan ◽  
...  
Keyword(s):  
Control Sample ◽  
Storage Period ◽  
Storage Process ◽  
Toxicological Studies ◽  
Texture Characteristics ◽  
Practical Research ◽  
Microbiological Parameters ◽  
Natural Filler ◽  
Pumpkin Powder ◽  
Modern Technologies

The subject of research – yogurt and pumpkin powder. The purpose of the study – to develop the technology of making yogurt with filler – pumpkin powder. Methods. Standard and practical research methods of dairy products were used. The qualitative indicators of the developed yogurt (sensorial indicators, viscosity, microbiological and toxicological indicators) during storage (15 days) were studied. The results of the study. Modern technologies of yogurt production include the use of various additives to improve the technological properties, as well as quality and texture characteristics. In this work, new technological solutions were developed in the formulations of yogurts without stabilizer with dietary fiber contained in pumpkin meal powder, the acceptability of new types of yogurts was evaluated. The dependence of a rheological indicator - the viscosity of the product depending on the amount of filler - in the storage process is analyzed. It was found that the largest increase in effective viscosity was observed in the sample with the introduction of pumpkin meal powder in the amount of 10 %, and the smallest – in the sample with the introduction of pumpkin meal powder in the amount of 5 %. This is due to the quantitative introduction of pumpkin meal powder into the formulation, which is a good sorbent that promotes a more even distribution of moisture between the particles of crushed plant material, which contributes to the formation of a denser clot. The influence of the filler – pumpkin meal powder on the microbiological parameters of yogurt during storage was determined. Studies of microbiological parameters of the control sample of yogurt classic and experimental samples with pumpkin meal powder during storage (15 days) indicate that the opportunistic and pathogenic microflora are within acceptable values. Toxicological studies have shown that safety indicators developed samples of yogurt with filler – pumpkin meal powder – meet the toxicological requirements for the type of product. Based on research, it is proven that yogurt with a natural filler – pumpkin meal powder retains high quality throughout the storage period. Scope of research results. The results of the research will be used to improve the technology of yogurt production at dairy plants.

THE EFFECT OF POLYPHENOLS FROM POLYGONUM MULTIFLORUM THUNB. ROOT EXTRACT ON THE STORAGE OF GROUND BEEF

2021 ◽  
Vol 14(63) (1) ◽  
pp. 201-212
Author(s):  
Le Pham Tan QUOC ◽  
Nguyen Van MUOI ◽  
Tran Thanh TRUC ◽  
Van Hong THIEN ◽  
Le Tram Nghia THU ◽  
...  
Keyword(s):  
Control Sample ◽  
Frozen Storage ◽  
Chemical Properties ◽  
Ground Beef ◽  
Storage Period ◽  
Quality Parameters ◽  
Root Extract ◽  
Polygonum Multiflorum ◽  
Alternative Source ◽  
Beef Processing

The goal of this research is to evaluate the influence of the polyphenols extract of Polygonum multiflorum Thunb. root on the lipid oxidation, chemical properties and sensory characteristics of ground beef during frozen storage. Beef was ground in aqueous solutions of polyphenols extract at different concentrations: 830, 415, 277, 208 and 166 mg GAE/L, polyphenols solution/sample ratio is 1/20 (v/w). Then, the ground beef was stored for up to 100 days at -20±2oC. The best oxidation inhibitor for ground beef was at the highest polyphenols concentration of 830 mg GAE/L. All quality parameters (pH, PoV, MDA, color parameter and sensory evaluation) of the treated sample and of the control sample display significant differences (p<0.05) during storage period. For this reason, it was concluded that the polyphenols extract of Polygonum multiflorum Thunb. root could be used as an alternative source of natural antioxidant in beef processing.

scholarly journals Effect of Addition of Citric Acid and Sodium Benzoate on pH and Microbial Profile of Soymilk

2020 ◽  
pp. 21-31 ◽  
Author(s):  
Johnpaul I. Agbaka ◽  
Charles N. Ishiwu ◽  
Ajibola N. Ibrahim
Keyword(s):  
Citric Acid ◽  
Sodium Benzoate ◽  
Food Systems ◽  
Tap Water ◽  
Control Sample ◽  
Storage Period ◽  
Ambient Conditions ◽  
Alternative Source ◽  
Microbial Profile ◽  
Chemical Preservatives

Aim: To study the synergistic effect of chemical preservatives on the keeping quality of soymilk. Study Design: Ten soymilk samples were prepared and treated with different concentrations of citric acid and sodium benzoate and stored at ambient conditions. Place and duration of Study: The present study was conducted at the Department of Food Science and Technology, Nnamdi Azikiwe University, Awka between March 2015 and June 2016 Methodology: Ten (10) soymilk samples were prepared. Soybean seeds (2 kg) that are free of dirt and stones were weighed and steeped in 4 L of tap water, a 12 h steeping regime was adopted. Each soymilk sample was formulated by adding different concentrations of sodium benzoate and citric acid, while the control sample had no treatment. All soymilk samples were then boiled at 75oC for 15 minutes and stored in storage bottles. Standard microbiological techniques were employed in the isolation and enumeration of potential spoilage organisms in soymilk samples. pH analysis was conducted throughout the storage period. Results: There was a decrease in pH of all soymilk samples with increasing storage time. pH at day 0 ranged between 6.2 to 7.2. Isolated bacteria in 10 soymilk samples included Streptococcus sp., Pseudomonas sp., Proteus sp., Bacillus spp., Staphylococcus aureus, Klebsiella sp., Escherichia coli, and Enterobacter species. However, results obtained showed that soymilk could keep up to 7 days at ambient temperature, encouraging the use of citric acid and sodium benzoate as chemical preservatives. Conclusion: In the present study, preservation of soymilk samples from a combination of citric acid and sodium benzoate which are chemical preservatives was found to be more effective than several organic preservatives. Hence, they represent an alternative source of chemical antimicrobial substances for use in food systems to prevent the growth of food borne microorganisms and extend the shelf-life of processed food.

scholarly journals The effect of essential oils on quality and safety parameters of meat during its storage

2021 ◽  
Vol 6 (1) ◽  
pp. 97-104
Author(s):  
A. U. Shkabrou ◽  
V. D. Raznichenka ◽  
L. Y. Kharkevich
Keyword(s):  
Electrical Conductivity ◽  
Essential Oils ◽  
Muscle Tissue ◽  
Structural Changes ◽  
Control Sample ◽  
Water Extract ◽  
Storage Period ◽  
Specific Electrical Conductivity ◽  
Complete Disappearance ◽  
Quality Indices

This article researches the basic principles of mechanism for finding the concentrations of essential oils (EO) which are efficient for antimicrobial action, when used as a natural alternative to synthetic analogues. The effect of EO of rosemary, sage, garlic, laurel, cloves, basil and thyme on the structural components of meat, its physical and chemical, organoleptic and microbiological quality indices was studied. The effect of EO on duration of microorganisms’ growth phases is analyzed. It is shown that the reasonable concentration of the essential-oil mixture (EOM) is equal to 0.1%, since at this concentration the optimal inhibition of saprophytic microflora was provided with satisfactory organoleptic quality indices (“taste peculiar for this type of product”, “pleasant fragrance”, “spicy aroma”). The analysis of histological structural changes in muscle tissue showed that application of EOM slows down autolytic processes, which correlates with the data obtained in research of the specific electrical conductivity in water extracts from the muscle tissue. The autolysis process in the control samples was more intensive in comparison with the experimental samples stored in the EOM. Thus, by 84th hour of storage in the control sample the basophilic staining of the samples slices was observed, as well as almost complete disappearance of the striation of muscle fibers. In the muscle tissue slices the disintegration of individual fragments into myofibrils, and myofibrils into sarcomeres, was observed in form of a granular mass, sometimes enclosed in endomysium. The meat fibers were deformed and their separation was observed. The same changes with the studied samples stored in the EOM occurred only after 204 hours of storage. The above studies of changes in the specific electrical conductivity of water extract from meat during storage showed the presence of complexes of EOM components formed with proteins and lipids of muscle tissue. The obtained data are confirmed by histological studies. Thus, the use of EOM allowed elongation of the cold storage period of semi-finished natural lump products by 2.6 times, which proves the practical benefits of its use in the meat-processing industry.

scholarly journals Enhance the Stability of Traditional Concentrated Yoghurt using Natural Antioxidants Additives

2020 ◽  
Vol 36 (05) ◽  
pp. 879-888
Author(s):  
Ziad Ayyad ◽  
Muhannad Qurie ◽  
Amal Odeh Natshe ◽  
Saleh Sawalha ◽  
Fuad Al-Rimawi
Keyword(s):  
Storage Time ◽  
Virgin Olive Oil ◽  
Control Sample ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Total Phenol Content ◽  
Positive Trend ◽  
The Stability ◽  
Quality Indexes ◽  
Natural Additives

The stability of virgin olive oil (VOO) used as a packing medium for traditional concentrated Yoghurt decreased during time and the product could deteriorate during the storage time. In this investigation, different natural additives such as dried Arum Palaestinum leaves (AP), Tomato Peel (TP) and Chili Pepper (CP) have been used to enhance the quality and stability of packing medium VOO for traditional canned concentrated Yoghurt balls. Parts VOO samples added with natural additives were stored as packing medium for traditional canned concentrated Yoghurt balls. Other part was stored without concentrated Yoghurt in the same storage conditions. All samples were analyzed for their initial quality indexes and during the storage period of six months. At the end of storage, results revealed that the % acidity for all VOO samples used as a packing medium showed a higher value than the samples stored without concentrated Yoghurt balls. On the other side, peroxide values for all stored samples of both parts were less than the control sample without additives. Extinction coefficients (K232, K270) for VOO samples with the natural additives showed increased trend during the storage time, but it didn't exceed the accepted limit for VOO. Total phenol content for all samples were gradually decreased during storage period, whereas samples with the natural additives showed higher values than the controls. All the natural additives (CP, TP, AP) showed a positive trend in enhancing and improving the different VOO quality indexes in our study in particular those samples added with CP during the storage time.

EFFECT OF TREATMENT WITH PREPARATIONS BASED ON 1-METHYLCYCLOPROPENE ON THE ORGANOLEPTIC AND BIOCHEMICAL PARAMETERS OF APPLES DURING STORAGE

2021 ◽  
Author(s):  
Г.А. КУПИН ◽  
Т.В. ПЕРШАКОВА ◽  
А.В. СВЕРДЛИЧЕНКО ◽  
С.М. ГОРЛОВ
Keyword(s):  
Biochemical Parameters ◽  
Control Sample ◽  
Storage Period ◽  
Additional Treatment ◽  
Ripening Period ◽  
Effect Of Treatment ◽  
The Cost ◽  
And Storage ◽  
Taste And Smell ◽  
Apple Fruits

Проблема обеспечения высокого качества продукции для оптимизации затрат на ее производство и хранение актуальна для производителей и переработчиков плодовых культур. Исследовано влияние обработки плодов яблок препаратами на основе 1-метилциклопропена на изменение органолептических и биохимических показателей продукции при хранении. Объектом исследования были яблоки сорта Айдаред, выращенные на территории Краснодарского края, урожая 2020 года. При подготовке к исследованию часть яблоневых насаждений в период созревания плодов обрабатывали препаратом «Румянец» на основе 1-метилциклопропена в течение 28 дней с интервалом между обработками в 7 дней. После съема часть плодов с обработанных и необработанных деревьев перед закладкой на хранение была однократно обработана 1-метилциклопропеном с концентрацией активного вещества 1,4%. Для закладки на хранение были составлены 4 образца: образец 1 – необработанные плоды яблок (контроль); 2 – яблоки, обработанные препаратом «Румянец» в период созревания; 3 – яблоки, обработанные 1-метилциклопропеном перед закладкой на хранение; 4 – яблоки, обработанные препаратом «Румянец» в период созревания и 1-метилциклопропеном при закладке на хранение. Образцы яблок хранили при температуре (2 ± 1)°С и относительной влажности воздуха 85% в течение 30 сут. Установлено, что наивысшую оценку по значимым органолептическим показателям – площадь окрашенной поверхности, основная и покровная окраска кожицы, вкус и запах получил образец яблок 2. Его биохимические показатели на момент окончания срока хранения были выше по сравнению с аналогичными показателями контрольного образца. Содержание витамина С в плодах на момент окончания хранения снизилось: в контрольном образце на 7,3%, в образце яблок, обработанных в период созревания препаратом на основе 1-метилциклопропена, – на 3,6%. Дополнительная обработка яблок препаратом 1-метилциклопропена при закладке на хранение способствовала снижению органолептических показателей качества яблок (образцы 3 и 4). The problem of ensuring high quality products to optimize the cost of its production and storage is relevant for producers and processors of fruit crops. The effect of processing apple fruits with preparations based on 1-methylcyclopropene on the changes in the organoleptic and biochemical parameters of the products during storage was studied. The object of the study was apples of the Aydared variety grown on the territory of the Krasnodar region, the harvest of 2020. In preparation for the study, a part of apple plantations during the fruit ripening period was treated with the preparation «Rumyanets» based on 1-methylcyclopropene for 28 days with an interval between treatments of 7 days. After fruit picking, part of the fruits from the treated and untreated trees were treated once with 1-methylcyclopropene with a concentration of the active substance of 1.4% before being stored. 4 samples were prepared for storage: sample 1 – unprocessed apple fruits (control); 2 – apples treated with the preparation «Rumyants» during the ripening period; 3 – apples treated with 1-methylcyclopropene before storage; 4 – apples treated with the preparation «Rumyants» during the ripening period and 1-methylcyclopropene before storage. Apple samples were stored at a temperature of (2 ± 1)°C and relative humidity of 85% for 30 days. It was found that the highest score for significant organoleptic parameters – the area of the painted surface, the main and cover color of the skin, taste and smell had the sample of apples 2. Its biochemical parameters at the end of the storage period were higher than those of the control sample. The content of vitamin C in fruits at the end of storage decreased: in the control sample by 7,3%, in the sample of apples treated during maturation with a preparation based on 1-methylcyclopropene – by 3,6%. Additional treatment of apples with 1-methylcyclopropene preparation before storage contributed to a decrease in the organoleptic quality indicators of apples (samples 3 and 4).

Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Ayman El-Anany ◽  
Sami Althwab ◽  
Rehab Ali ◽  
Rehab F.M. Ali ◽  
Hassan Mousa
Keyword(s):  
Lipid Peroxidation ◽  
Health Benefits ◽  
Radical Scavenging ◽  
Control Sample ◽  
Reducing Power ◽  
Storage Period ◽  
Dpph Radical ◽  
Potential Health ◽  
Content Type ◽  
Different Levels

Purpose The purpose of this study is to evaluate the effect of the addition of dried lemongrass leaves (DLGL) powder, at different levels, on phenolics content, antioxidant activities, consumer acceptance and the inhibition of lipid peroxidation of roasted coffee (RC). Design/methodology/approach DLGL powder was incorporated at the levels of 0%, 2.5%, 5.0%, 7.5% and 10% of RC weight. The total flavonoids (TF), total phenolics (TP) and antioxidant activity measured using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and reducing power assay of RC, DLGL and binary mixture of them determined. The oxidative indices of coffee oil samples during storage were investigated. In addition, the sensory characteristics of RC fortified with different levels of DLGL powder were evaluated. Findings The TP content of DLGL powder was 1,100.32 mg/100 g DWb, nearly 1.2 times higher than found in RC beans. The TF content of RC enriched with 2.5%, 5.0%, 7.5% and 10% DLGL were found to be around 1.05, 1.10, 1.15 and 1.20 times higher than that in the control coffee samples. RC supplemented with various levels of DLGL powder showed higher DPPH radical scavenging and reducing power activities. At the end of the storage period (six months), the acid, peroxide, P-Anisidine and total oxidation value values of RC supplemented with 10% DLGL powder were about 1.94, 2.52, 2.60 and 2.59 times as low as in the control sample without any addition of DLGL powder, respectively. RC containing 2.5% and 5.0% DLGL powder had significantly (p < 0.05) the highest sensory scores. Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits. Practical implications RC containing 2.5% and 5.0% DLGL powder had significantly (p = 0.05) the highest sensory scores. Originality/value Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits.

Extending the shelf-life of sponge cake by an optimized level of jujube fruit flour determined using custom mixture design

2019 ◽  
Vol 121 (12) ◽  
pp. 3208-3232 ◽  
Author(s):  
Hamed Hosseini ◽  
Shadi Bolourian ◽  
Fakhri Shahidi
Keyword(s):  
Physicochemical Properties ◽  
Profile Analysis ◽  
Food Additives ◽  
Control Sample ◽  
Storage Period ◽  
Acid Value ◽  
Mixture Design ◽  
Content Type ◽  
Sponge Cake ◽  
Jujube Fruit

Purpose Jujube fruit (JF) (Ziziphus jujuba Mill.) is used as pharmaceuticals food, flavors and food additives. The purpose of this paper is to study the suitability of JF incorporation into a commercial sponge cake formulation, and to produce a nutritious bakery product with appropriate organoleptic and technological characteristics. Design/methodology/approach The optimal level of JF was incorporated into sponge cake using a custom mixture design with three independent variables, namely, refined wheat flour (RWF, 15–28 percent), sugar (7–22 percent) and JF (0–28 percent), as well as several responses, including physical properties, texture profile analysis (TPA), sensorial evaluation and color features. Moreover, physicochemical properties (TPA and oxidative indices) of optimal cake (two of the best JF levels) were compared with control sample (without JF) during 51 days storage period, while two baking temperatures (180°C and 170°C) were used. Findings The optimal amounts of RWF (21.19 percent), sugar (21.20 percent) and JF (7.61 percent) required for making the sample with maximum springiness, cohesiveness, specific volume, sensorial scores and yellowness, as well as the lowest firmness, baking loss and browning were determined. Desirable effects of JF on the cake quality well maintained throughout the storage period, as TPA attributes, peroxide value, ultraviolet absorbance and acid value showed less changes in JF-incorporated cake than the control sample. Originality/value Incorporating JF (~7 percent) into the batter was successful to improve the physicochemical properties in both fresh and stored cake with chocolate-like color.

scholarly journals DEHYDRATION AND SPRAYING OF BURITI PULP (Mauritia flexuosa L.): SHELF-LIFE EVALUATION

2017 ◽  
Vol 39 (spe) ◽  
Author(s):  
JAIME PAIVA LOPES AGUIAR ◽  
FRANCISCA DAS CHAGAS DO AMARAL SOUZA
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Plastic Packaging ◽  
Life Evaluation ◽  
Mauritia Flexuosa ◽  
Microbiological Parameters ◽  
Different Temperatures ◽  
Microbiological Stability ◽  
Storage Temperatures ◽  
Granule Diameter

ABSTRACT The present study aimed to process buriti fruits by dehydration and spraying and to evaluate their shelf-life in polyethylene plastic packaging at different storage temperatures. The edible part of the fruit was dehydrated, crushed and sieved for granule diameter standardization, packaged in polyethylene plastic packaging and stored at different temperatures 24°C (Ambient), 4°C (Cooling) and -12°C (Freezer). Fresh and dehydrated fruits were analyzed for moisture, pH, acidity, total and reducing sugars, proteins, lipids, ashes, carbohydrates, energy, ß-carotene and retinol equivalent. Dehydrated and sprayed buriti was analyzed every 30 days for 150 days of storage for peroxide, acid and iodine indexes and also for microbiological parameters. The constituents that stood out both in fresh and dehydrated and sprayed fruits were: lipids, carbohydrates and consequently, energy and ß-carotene. In relation to shelf-life, all treatments presented good chemical and microbiological stability during the 150 days of storage period. It was concluded that dehydrated and sprayed buriti remained with good chemical and microbiological stability for at least 150 days of storage at temperatures of 4°C and -12°C. It is suggested that this product can be used as an ingredient in formulated foods aimed at supplementation of pro-vitamin A.

Impact of Aluminum Oxide and Silica Oxide Nanocomposite on Foodborne Pathogens in Chicken Fillets

2019 ◽  
pp. 152-162 ◽  
Author(s):  
Alaa G. Osman ◽  
Ahmed I. El-Desouky ◽  
Mohamed K. Morsy ◽  
Ahmed A. Aboud ◽  
Mahmoud H. Mohamed
Keyword(s):  
Staphylococcus Aureus ◽  
Salmonella Typhimurium ◽  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Agricultural Research ◽  
Control Sample ◽  
Storage Period ◽  
Edible Films ◽  
Innovative Technology ◽  
Al2o3 Nps

Nanotechnology is an innovative technology for improving food quality and safety. Aims: The aim of this study was to evaluate the efficacy of hydroxy propyl methyl cellulose (HPMC) films containing nanoparticles against three foodborne pathogens.        Design of the Study: *This study was designed using two nanoparticles i.e. (Al2O3-NPs and SiO2-NPs), edible film (HPMC), and three foodborne pathogens i.e. Bacillus cereus, Staphylococcus aureus, and Salmonella Typhimurium. Both nanoparticles were evaluated against foodborne pathogens as well applied in chicken fillets.     Place and Duration: All experiments were done in the Food Technology Department, Benha University, Egypt; Nanomaterial Laboratory, Beni-Suef University, Egypt; and Agricultural Research Center, Egypt and were done within three months.        Methodology: The preparation of edible films, the antimicrobial activity, mode of antimicrobial action, challenge study, and scanning electron microscopy had been carried out in different laboratories. As well the mechanical properties of the HPMC films were evaluated.                                                                                                    Results: The results obtained from this study showed that the nanoparticles (~80 nm) at 80 ppm were active against Bacillus cereus, Staphylococcus aureus, and Salmonella Typhimurium compared with 20 and 40 ppm. The HPMC films including Al2O3-NPs were active against B. cereus than S. aureus and S. typhimurium, while the SiO2-NPs were more effective against S. typhimurium and B. cereus compared with S. aureus. In challenge studies, HPMC films including Al2O3-NPs and SiO2-NPs at 80 ppm decreased the viability of the three-foodborne pathogens associated with chicken fillets stored at 4±1°C for 15 days, as compared with the control sample. HPMC films incorporated with nanoparticles inhibited the microbial population ~ 2-3 log10 CFU/cm2 over the chicken fillets during storage period.                                                   Conclusion: This work indicated that, HPMC films incorporated with Al2O3-NPs and SiO2-NPs (~80 nm) at 80 ppm could be reduce the microbiological loads of the refrigerated chicken fillets.

Studies on sensory and keeping qualities of pumpkin based Kheer

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Shaikh Adil ◽  
Sudhakar Changade ◽  
Anant Dhotre ◽  
Santosh Chopde
Keyword(s):  
Shelf Life ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Overall Acceptability ◽  
Significant Difference ◽  
The Difference ◽  
Shelf Life Studies ◽  
Pumpkin Powder

The objective of this study was evaluation of the shelf life of reconstituted <italic>kheer</italic> packed in previously sterilized cups and stored at 10± 1°C for 3 days. During period of studies the samples were examined for sensory evaluation after the first, second and third day using five treatments T1 (Pumpkin flesh <italic>kheer</italic>), T2 (1 per cent pumpkin powder + 43 per cent skim milk powder), T3 (2 per cent pumpkin powder + 42 per cent skim milk powder), T4 (3 per cent pumpkin powder + 41 per cent skim milk powder) and T5 (4 per cent pumpkin powder + 40 per cent skim milk powder). Samples were studied for sensory properties <italic>viz</italic>. colour, flavour, body texture, appearance and overall acceptability. Statistical analysis for shelf life studies revealed that both the treatments and storage period had significant effect on sensory qualities of the product. The scores for colour, flavour, body and texture, appearance and overall acceptability of all <italic>kheer</italic> samples decreased with the advancement of storage period. The rate of decline in the flavour score of T3 was more as compared to all other treatments. The score for T3 was (7.12) on first day which dropped to (6.05) on third day. The rate of decrease of scores for body and texture was more in treatment T5 than T1, T2, T3 and T4. There was a statistically significant difference in the appearance of reconstituted <italic>kheer</italic> samples for all the treatments on the day of preparation. The difference between all treatments was non-significant on second and third day of storage. The overall acceptability for T1, T2, T3, T4 and T5 samples decreased with the progress of storage period.

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