Studies on the microbiological quality of traditional Indian sweetmeat products.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7013/
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| Title |
Studies on the microbiological quality of traditional Indian sweetmeat products.
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| Creator |
Dwarakanath, C. T.
Srikanta, S. |
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| Subject |
04 Functional foods
29 Microbiological food |
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| Description |
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.
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| Date |
1977
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/7013/1/Journal%20of%20Food%20Science%20and%20Technology%2C%20India%2C%20Volume-14%285%20%281977%29%20201-204.pdf
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. |
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