Storage conditions were known to bring about some physicochemical changes in the product. The present investigation was therefore carried out to examine effect of storage period on the sensory, physico-chemical and microbial quality of two samples made i.e. (T0) burfi without green chickpea and (T1) burfi added with green chickpea at an interval of 2 days. The optimized product was prepared with green chickpea paste @ 4 per cent and sugar was 25 per cent of khoa. The prepared green chickpea burfi was packed in laminate paper board boxes and stored at room temperature 30±1ºC and compared with control i.e. sample with 30 per cent sugar but without green chickpea paste for 6 days. During storage of burfi, the sensory scores for all attributes were decreased significantly (P?0.05) in burfi samples. The overall acceptability score was decreased from 7.92±0.01 to 6.15±0.01 and 8.26±0.01 to 6.17±0.01 in T0 and T1 respectively at the end of storage period (up to 6th days). Overall acceptability score of 6.0 as the minimum desirable for an “acceptance” of product, on the basis of sensory evaluation, the burfi incorporated with green chickpea (T1) and Burfi without chickpea that is control (T0) could be stored up to 6th days at room temperature 30±1ºC. During storage due to the loss of moisture content the other parameters such as fat, protein, reducing sugar, non-reducing sugar, total ash was slightly increased. The standard plate count, yeast and mould count of both samples increased during storage. The SPC counts were increased from 2.92 to 3.81 and 3.76 to 4.33 log10/g in T0 and T1, respectively. The growth rate of bacteria was higher in chickpea burfi (T1) than control sample (T0). There was increase in yeast and mould count from 1.34 to 1.38 and 1.40 to 1.44 log 10/g in T0 and T1 respectively. The coliform count was found to be nil in both samples up to 6th day of storage.

The chemical and microbiological changes brought about by microorganisms and their enzymes during storage have influence on the keeping quality and acceptability of fermented products. The shelf life is therefore determined by microbiological and physico-chemical quality. The present investigation was therefore carried out to examine the effect of levels of nisin on the physico-chemical and microbial quality of custard apple enriched shrikhand prepared by using stevia during storage period. There was progressive increase in acidity and decrease in moisture, fat, protein, reducing sugar, pH, ash and viscosity at different rates in all the samples of custard apple enriched shrikhand preserved at 6 ± 1℃. The standard plate count, yeast and mould count and lactic acid bacteria count in shrikhand was increased as storage period progressed and coliform count was absent.The shelf life of custard apple enriched shrikhand prepared by using stevia was preserved with nisin preservative at different levels viz. 20 IU, 25 IU and 30 IU and packed in pre-sterilized plastic cup was found 15, 21 and 24 days at 6 ± 1°C, respectively, as against 12 days at 6 ± 1°C without preservative shrikhand.

Among traditional dairy indigenous products Basundi is one of the heat desiccated indigenous dairy product, attempts were made for replacement of sugar with jaggery in preparation of basundi. The product was prepared from buffalo milk containing 6 per cent fat and to know the effect of stage of addition of jaggery on the quality of basundi, jaggery was added in original volume of milk (S1), at concentration became ¾ of original volume of milk (S2) and at concentration became ½ of original volume of milk (S3) stages. From that treatments at ¾ volume of original volume of milk attained during preparation of basundi (S2) was selected on sensory quality of product and the jaggery was added at 6 (L1), 7 (L2) and 8 (L3) per cent of original volume of milk and the result showed that out of three treatments combination, good quality basundi could be prepared by addition of 7 per cent jaggery and the optimized product had 7.82, 7.12, 7.50, 7.65, and 7.52 score for flavour, colour and appearance, body and texture, consistency and overall acceptability, respectively.

Burfi is one of the highly nutritious khoa based indigenous milk products. A number of ingredients incorporated in Burfi to enhance acceptability of Burfi. Considering the nutritional importance and health benefits of garden cress. The present investigation was aimed to incorporate garden cress (Lepidium sativum L.) in Burfi. It is a rich source of Iron. and it used in curing many health problems such as hypertension, Kidney diseases, prevention of cancer and mild glycemia. Therefore here an attempt was made to develop protocol for utilization of Garden cress for preparation of Burfi. Garden cress was added in seven different forms viz., Whole garden cress seeds power (A), Roasted garden cress seeds powder (B), Microwave processed garden cress seeds powder (C), Garden cress seeds in paste form (D), Boiling with tray drying garden cress seeds powder (E), Whole garden cress (F) and Sprouted garden cress seeds powder (G). Initially the form and level was optimized on the basis of sensory evaluation. It was found that the Burfi prepared by addition of microwave processed garden cress seeds powder had obtained maximum scored among other six forms under study and this selected form had scored 7.95, 8.10, 8.00 and 8.01 for colour and appearance, Body and texture, Flavour and overall acceptability respectively. Consumers as a whole liked the product liked ‘very much’ with an average score of 8.01.

Shrikhand is one of the important fermented milk product which derive its name from the Sanskrit Word ‘shrikhirni’ meaning a curd prepared with added sugar flavoring agent, fruits and nuts. It is an indigenous semisoft whole milk product prepared using chakka (strained dahi/ chhaka). Shrikhand is popular in western part of southern peninsula of India. Hence, present study was undertaken to evaluate the quality of shrikhand sold in Kolhapur city for its sensory qualities. Preliminary survey was conducted in market of Kolhapur city to know the availability of shrikhand samples and on the basis of survey five brands of shrikhand were selected. These brands were coded with KS1, KS2, KS3, KS4, and KS5. Packed pouch (package) of selected brands were collected from the market and brought to laboratory under condition for further analysis. It was observed that the sensory qualities of shrikhand were significantly (p<0.05) affected by the market samples of shrikhand sold in Kolhapur city. For colour and appearance the highest mean score (7.50 ± 0.06) was obtained by sample KS1 fallowed by KS2 (7.2 ± 0.04). The mean score for body and texture were ranged from 6.05 to 7.84 whereas, the average flavour score of market sample of shrikhand ranged from 6.32 to 7.77. The maximum score 7.29 for sweetness was allotted to the sample KS1 fallowed by sample KS4 7.18 and KS5 7.18. From these data, it was observed that all the samples were showed acceptability in between liked slightly (Score 6) to liked very much (score 8) when judged on ‘9’ point hedonic scale.

The research work on effect of different combination of green chickpea and sugar on physico-chemical properties of burfi, was conducted during 2018-2019 in the Division of Animal Husbandry and Dairy Science, Rajarshee Chhatrapati Shahu Maharaj College of Agriculture, Kolhapur. The different levels of green chickpea were @2(H1), 4(H2) and 6(H3) per cent and two levels of sugar viz., 25 (S1) and 30 (S2) per cent in the burfi. The data revealed that moisture, fat, protein, reducing sugar, non-reducing sugar and acidity of green chickpea burfi was increased with increase in level of green chickpea and decreased with increase in sugar level but only non-reducing sugar increased with increase in sugar level. The effect of sugar on acidity and pH was non-signifcant. Thus, it is inferred that a good quality green chickpea burfi can be prepared by using 4 per cent green chickpea and 25 per cent sugar of khoa (H2S1).

Milk is known to carrier both pathogens as well as spoilage microorganism. This results in the economic loss of producers/processors/consumers and can pose a serious public health concern. Spoilage microorganisms group can degrade milk components, creating negative sensory attributes, decreasing processed product shelf life and adversely affecting fermented dairy product yield. Some microorganisms are beneficial and carrying out desirable fermentation in milk (prevent spoilage through fermentation). The extent of contamination is depending upon the practices followed and available environment during and after the preparation of products. Hence, present study was undertaken to evaluate the microbial quality of shrikhand sold in Kolhapur city. Preliminary survey was conducted in market of Kolhapur city to know the availability of shrikhand samples and on the basis of survey five brands of shrikhand were selected. These brands were coded with KS1, KS2, KS3, KS4, and KS5. Packed pouch (package) were brought to laboratory under condition for further analysis. It was observed that the, SPC (x106 cfu g¬1) recorded in market samples of shrikhand were various 18.00, 19.00, 21.5, 19.5 and 23.00, respectively and that difference in count were significant whereas, coliform count in market samples were range of 1.00± to 3.10 cfu g-1. The highest Coliform count was in KS3 and lowest KS1 brand. The YMC in shrikhand samples collected from Kolhapur market ranging from 15.91 to 30.18 (cfu g1) and all samples were free from salmonella contamination.

Burfi is most popular khoa based sweet all over India and likely to attain global status. A number of ingredients, such as nuts, fruits, pulses etc. incorporated in burfi to enhance the acceptability of burfi to the masses as well as choosy classes. The Present investigation was aimed to incorporate desi green chickpea. It is observed that original plain burfi is also lacking in some nutrients and fiber. Considering the nutritional importance and health benefits of green chickpea, it was planned to standardize the process for preparation of green chickpea (Cicer arietinum L.) burfi, using desi green chickpea. In the optimization of compositional variables, green chickpea burfi samples prepared by adopting optimized processing steps using three levels of green chick pea viz., @2(H1), 4(H2) and 6(H3) per cent and two levels of sugar viz., 25 (S1) and 30 (S2) per cent. The experiment was optimized as per Factorial Completely Randomized Design. The results showed that out of six treatment combinations, the colour and appearance, flavour, and overall acceptability score was recorded maximum for 4 per cent green chickpea and 25 per cent sugar of khoa (H2S1).