Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13284/
https://doi.org/10.1111/jfpp.13242 |
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| Title |
Comparative study on batter, quality characteristics and storage
stability of muffins using natural ingredients (preservatives) and
synthetic preservatives.
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| Creator |
Soumya, C.
Sudha, M. L. Vijaykrishnaraj, M. Negi, P. S. Prabhasankar, P. |
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| Subject |
03 Rheology
26 Bakery products 31 Food Additives |
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| Description |
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.
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| Date |
2017
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13284/1/J%20Food%20Process%20Preserv.%202017%3B41e13242.pdf
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. |
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