Shelf Life Enhancement of Functional Doda Burfi (Indian Milk Cake) With Biopreservatives Application

International Journal of Research in Science And Technology http://www.ijrst.
com
(IJRST) 2015, Vol. No. 5, Issue No. II, Apr-Jun ISSN: 2249-0604
SHELF LIFE ENHANCEMENT OF FUNCTIONAL DODA

BURFI (INDIAN MILK CAKE) WITH
BIOPRESERVATIVES APPLICATION
Rekha Chawla1, Ashish Kumar Singh2 Girdhari Ramdass Patil3
1
Assistant Professor (Dairy Technology), College of Dairy Science and Technology,
Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, India.
2
Senior Scientist, 3 Principal Scientist, Division of Dairy Technology,
National Dairy Research Institute, Karnal-132001, India.
ABSTRACT
Doda burfi is a popular traditional sweetmeat of northern India resembling milk cake of westernized
culture. At normal ambient temperature conditions, shelf life of doda burfi is 10-12 days and to further
extend the same, use of biopreservatives was tried. During storage period, physico-chemical, sensory as
well as microbiological assay was taken into consideration to mark distinguish changes between control
and biopreserved product. The two different products control and treated, were evaluated and a shelf life of
27 days of treated product counterpart to 12 days of control product kept at 30°C was recorded. The
results indicated a significant decrease of moisture content and pH and increase in acidity, free fatty acids,
HMF content, and tyrosine value during storage.
Keywords Traditional sweetmeat, functional, Biopreservatives, Chemical preservatives, Shelf-life, Sensory
attributes.
INTRODUCTION
Doda burfi simply called as “Doda” or “Dhoda”, is an immense popular traditional milk-cereal
based sweet of Northern India. The sweet is particularly famous in states like Punjab, Haryana,
and Western U.P [55] and the product is made from germinated wheat flour (angoori atta),
buffalo milk and sugar with small amounts of Indian cultured dahi and citric acid and garnished
with various nuts such as almonds, cashews and pistachio. However, the garnishing entities are
purely optional and vary from one manufacturer to another. Product is characterized by pleasant
caramelized flavor, dark brown color and sticky granular body. Conventional doda burfi contains
most of its nutrients in pre-digested form owing to germination process of wheat and serves as an
excellent source of dietary fiber, which is usually absent in other dairy products. Recently various
traditional products such as rasogolla, milk cake, kalakand, kheer and some other regional
specific products like range of burfi, channa murki, payasam etc. are being explored and gaining
popularity in various countries. Though the recent practice of manufacturing such traditional dairy
products is being undertaken by some renowned manufacturers but still the product carries the
limitation of short shelf life and early spoilage due to microbial contamination especially yeast and
mould growth in sweetmeats due to high sugar content.
Recently, awaken regime of increased health consciousness has created a reluctant behavior in
consumer acceptance towards the non-healthful foods and foods containing artificial or synthetic
26
INTERNATIONAL JOURNAL OF RESEARCH IN SCIENCE AND TECHNOLOGY
International Journal of Research in Science And Technology http://www.ijrst.com
food ingredients. To overcome this problem, value addition of traditional products with vital
neutraceuticals and preservation of such functional products with various biopreservatives in food
for shelf life extension is becoming demand of modern consumer as well as choice of the
producer. The concept of enhanced shelf life not only attracts consumer, retailer, and wholesaler
but also to producer. A long shelf life product symbolizes healthy profits over a longer period.
Preservation of consumables can be done by many ways and in food- stuffs, thermal treatment in
conjunction with sugar addition is the most acceptable means to preserve the milk based
indigenous sweets. Several other methods like drying e.g. freeze drying [55] (Nkama et al. 2010),
vacuum drying (Sunjka et al. 2008), reduction in water activity through incorporation of sugar and
humectants (Thomas et al. 2008), and addition of biopreservatives (Salih et al. 1990; Keeffe and
Hill 1999) have also been attempted for shelf life enhancement of various products. Different
products can be queued in this category are kalakand, milk cake, pera, burfi, kheer, payasam, etc.
Among various choices of chemical and non-chemical methods available for preservation,
preservatives of biological origin known as biopreservatives are gaining importance day after day.
Thus, bacteriocins by definition are the proteins containing macromolecules, which exert a
bacteriostatic mode of action on susceptible bacteria (Tagg et al. 1976). Bactericidal action of
bacteriocins attributed to may be due to loss of cellular potassium ions, depolarization of the
cytoplasmic membrane of microbial cells, hydrolysis of internal ATP in sensitive cells (Cintas et
al. 2001), affecting the proton motive force (PMF) dependent processes such as amino acid
transport and formation of potassium selective channels by the α and β peptides in the bacterial
membrane (Deegan et al. 2006; Eijsink et al. 1998; Jack et al. 1995).
Various means can be opted for bacteriocins addition, however, direct method where addition of
bacteriocin (purified/semi purified) can be done directly in the food product is most acceptable.
The utilization of previously fermented product using bacteriocin producing strain in food
processing is also a well known practice (Schillinger et al. 1996). Various studies using
bacteriocins have been undertaken like, nisin, a well known preservative was used at level of 200
IU in kheer by Singh et al. (1987). Similarly khoa and yoghurt have been prepared using nisin at
the rate 100-200 IU/g and 85-100 IU/g, respectively (Gupta et al. 1989). Rao (1990) reported an
initial level of at least 500 IU/g nisin as an essential level for attaining a residual value of around
50 IU/g following thermal processing of in-package sterilized paneer at 118oC for 5 minutes.
Apart from this, studies on the addition of chemical preservatives such as potassium sorbate have
been conducted on Kalakand by Suresh and Jha (1994a) and reported an extended shelf life of 24
days over 3 days at 30°C when used at 0.20 % concentration.
Also, nutritionally conventional doda burfi contains good amount of fiber in it, but to further
enrich the product with dietary fiber, the study was planned in such a manner so that the extent of
fairly acceptable level of fiber addition can be made. Fiber not only increases bulk of the food and
moves it through the colon more rapidly, but also helps in preventing constipation and possible
colon and rectal cancer (Niness 1999; Thompson 2005). Epidemiological studies correlating the
high consumption of dietary fiber and lower incidence of certain diseases such as cardiovascular
and cancer of colon & rectum, boosted searches on dietary fiber. Several diseases such as diabetes,
27
arthrosclerosis, breast cancer, diverticulitis, hemorrhoids, have been connected with a low fiber
intake (Gutkoski et al. 2007) and high risk of obesity (Alfieri et al. 1995; Van Itallie 1978). Apart
from this, fiber also improves the bulkiness of product and acts as a prebiotic for the growth of
essential bacteria.
But addition of such ingredients for shelf life extension and to enhance functionality in any food
product requires clear understanding of mechanisms involved in developing desirable quality
characteristics, process modification, selection of suitable packaging material and storage
characteristics. Though the shelf life of conventional doda burfi is 10-12 days at ambient
temperature conditions, which can be marked as good, comparing with other dairy based
sweetmeats, but to further enhance its shelf life, addition of biopreservatives was undertaken along
with little quantity of chemical preservative to get the desirable results in the ultimate product‟s
shelf life.
MATERIAL AND METHODS

Raw materials and ingredients
Milk
Fresh raw buffalo whole milk was procured from the Experimental Dairy of the National Dairy
Research Institute (Karnal), India.
Starter culture
The mixed dahi starter culture NCDC-167 was obtained from the National Collection of Dairy
Cultures, NDRI, Karnal. The starter culture was maintained in autoclaved reconstituted skimmed
milk by sub-culturing once in fortnight for attaining high activity.
Dietary fibers
In total five different fibers were tried for preparing value added doda burfi, and based upon the
results obtained best two fibers were carried further for final product preparation.
Diesol™ (Hydrolyzed gum acacia) Free sample of hydrolyzed gum acacia (Batch Number 75060)
available with a brand name Diesol™, was supplied by M/s Drytech processes (I) Pvt. Ltd, India.
Wheat bran Wheat bran was availed from M/s S.A. Pharmachem, Chemicals Limited, Mumbai
(MH), India.
Oat fiber Oat bran (300-33) (Batch Number CA8 259) was procured from M/s S.A. Pharmachem
Chemicals Limited, Mumbai (MH), India.
Microcrystalline cellulose (MCC) Microcrystalline cellulose (MCC) pure grade 2037 (Batch
Number 2037) was procured from M/s Vikaash chemicals, Chennai (TN), India.
Inulin Inulin (Batch Number RTDCW8 DCW8) with brand name Beneo ST was procured from
M/s DPO Food Internationals Pvt. Limited, Mumbai (MH), India.
28
Biopreservatives and additives

Two biopreservatives viz. Microgard™-100 and pediocin were used in the study former of which
was obtained from M/s Danisco India Pvt Ltd., Gurgaon and later was obtained as a gift from Dr.
R.K. Malik, Professor, Department of Microbiology, NDRI, Karnal. Chemical additives viz.
potassium sorbate and sodium EDTA were procured from SRL chemicals, Mumbai.
Other ingredients such as refined cane sugar and nuts of good quality for garnishing of doda burfi
were procured from the local market.
Functional doda burfi preparation

Doda burfi was prepared using the recipe given by Singh and Jha (2006) with little modifications.
Germinated wheat flour (GWF), sugar and milk along with a small quantity of NCDC culture 167
were used as basic ingredients in the recipe of doda burfi. Near the end of process development,
selected fibers of the study, calcium salt (in soluble form) and biopreservatives like pediocin
(0.12%), microgard- 100 (0.5%), along with chemical preservatives such as potassium sorbate
(0.1%) and sodium EDTA as chelating agent (20mM) were added in combination to enhance the
shelf life of the product. Similarly control samples were prepared without addition of any
biopreservative or chemical additive. However, addition of fibers and calcium was also
undertaken in control product as well.
Packing and storage
Functional doda burfi was hot filled (temperature about 70°C) directly from kettle in the
previously cleaned and greased trays. Disinfected packaging material (using chlorinated water 25
ppm) (multilayer co- extruded nylon film; PE/Tie layer/Nylon/Tie layer/PE) was employed to
pack the product under aseptic conditions to prevent post processing contamination. The package
is sealed further to provide a close environment to the product and the samples were stored at
30°C. Samples were withdrawn and monitored at predetermined intervals of 3 days and analyzed
for different sensory and physico-chemical attributes. The analysis of stored samples was
discontinued when the product was declared spoiled by the sensory panel or got contaminated
with visible microbial growth. For statistical analysis purposes, data up to 12 days of storage for
control samples (control); i.e. prepared without preservative and 27 days of storage for samples
prepared with preservative i.e. treated (T), was considered.
Physico-chemical analysis
Different physico-chemical parameters were analyzed using BIS or AOAC standards like moisture
(IS: 2785 1964), acidity (AOAC 1975), tyrosine (Hull 1947), HMF (Keeney and Bassette 1959),
and free fatty acids (Deeth et al. 1975).
pH, was recorded using digital pH meter, LABINDIA pH analyzer using standard buffers of 7.0,
4.0, and 9.2 for calibration purpose.
Dietary fiber estimation was done using dietary fiber kit obtained from M/s Sigma Aldrich
Chemicals, U.S.A., which uses a combination of enzymatic and gravimetric methods based on
29
AOAC (2000). The principle involves gelatinization of samples with heat-stable α-amylase and
enzymatic digestion with protease and amyloglucosidase to remove the protein and starch present
in the sample. Ethanol precipitates the soluble dietary fibre. The filtered residue is washed with
ethanol and acetone and weighed after drying. Half of the residue is analyzed for protein and the
other half for ash. Total dietary fibre is the weight of the residue less the weight of the protein and
ash
Mineral estimation
Calcium analysis was undertaken using AAS in which one gram sample of doda burfi was
digested in Kjeldhal tube at very low heat initially by adding 15 mL of tri acid mixture (HNO3:
HCLO4:H2SO4 = 3:1:1) and at a higher temperature till the content were clear and perchloric acid
fumes ceased to come out. The final volume after digestion was made to 25 mL and filtered and
through ash free filter paper to remove silicates and other insoluble material. Mineral content in
terms of calcium was measured the help of Hitachi Z- 5000 Polarized Zeeman Atomic Absorption
Spectrophotometer (AAS) using acetylene as fuel and air as oxidant. Specific hollow cathode
lamp was used to determination of three elements.
In the estimation of calcium, the elements such as aluminum, beryllium, phosphorous, silicon,
titanium and mineral acids are known to mask the response of calcium in air acetylene flame.
Therefore, strontium as strontium chloride was added as a damasking agent in the process of
dilution of acid extract so that a concentration of 0.2 per cent strontium was achieved in the
sample as well as in the standards as recommended in the AAS manual.
Sensory analysis
Male panelists (n=5) and female panelists (n=2) between the ages of 30 to 55 years participated in
this study and provided informed consent. For better acceptance of the results at wider scale, 9-
point hedonic scale was used for the sensory evaluation of the product. Five different attributes
namely, color and appearance, body and texture, sweetness, flavor and overall acceptability were
observed for sensory evaluation.
Microbiological assay
Stored burfi samples were examined for total plate count, yeast and mould and coliform count as
per the standard methods (IS: SP XI 1981). Sample for microbial assay was drawn aseptically to
obtain error free results and stringent control over conditions was maintained during storage
period.
Statistical analysis
The results obtained in the present study were subjected to two way analysis of variance
(ANOVA) using MS-Excel software (V-2007) (Microsoft Corporation (I) Pvt. Ltd., Gurgaon,
India). Significance was established at 95 percent confidence interval. To compare the two class
means at a time, critical difference (C.D), also called least significant difference (LSD) and
Duncan‟s multiple range test (DMRT) were applied. In the present study, LSD was calculated as
per the method described by Rangaswamy (1995).
30
RESULT AND DISCUSSION

Selection of fiber and optimizing desirable acceptable value
In the earlier phase of this study, several preliminary trials were conducted to choose the best
appropriate fibers and to optimize their maximum and minimum levels that could be incorporated
in the preparation of value added doda burfi. The basic ingredients of doda burfi constitute as-
germinated wheat flour (GWF), milk, and sugar wherein GWF is the source of dietary fiber to the
product. To further fortify the product with dietary fiber, minimum values were decided keeping
in mind so as to reach at a point where the product could be labeled as “fortified with dietary
fibers”. The maximum and minimum range for various fibers except Diesol™ (hydrolyzed gum
acacia) were taken as 5% and 2.5 per cent, respectively whereas the minimum and maximum
limits for Diesol™ were came out as 0.5 and 0.75 per cent, respectively. Diesol™ was used at
lower range comparative to other fibers owing to its high soluble fiber content and consequent
more retention ability of moisture content in the final product. High amount of soluble fiber
disintegrated the distinctive texture of doda burfi and was observed during preliminary trials.
Hence, the values were chosen in a manner to meet the specific requirements of the product. To
evaluate the performance of these fibers, fibers were added individually at above said rates and the
samples prepared thereof, were evaluated sensorily by trained panelists. Results of the sensory
evaluation have been shown in the comparative form in Table 1. As the literature pertaining to
doda burfi is scanty, wherever it is possible the results are compared with other sweetmeats or
dairy based products. The overall acceptability results of MCC, wheat fiber and inulin revealed
that product prepared using these fibers secured almost comparable sensory scores, whereas the
maximum acceptable scores were fetched by oat fiber (2.5%) and Diesol™ (0.75%), when used at
specific concentration. It can be observed that sweetness scores decreased in all cases when fiber
was added at higher rate. However, the reverse was found in case of Diesol™ wherein high
sweetness scores were obtained at higher values of fiber addition. This can be due to the lesser
percentage of the fiber used in the product preparation, which did not hinder with the perceivable
intensity of sweetness in the product. Similar trend was observed for overall acceptability with
decreased acceptability with increasing ratios of fiber addition. Comparable results were recorded
by Hashim et al. (2009) in yoghurt, when tested fibers (date fiber and wheat bran) were used
beyond 4.5 and 1.5 per cent, respectively.
Based on the results obtained (overall acceptability scores), it can be observed that product
prepared with oat fiber and Diesol™ were adjudged best and were used further for the preparation
of value added doda burfi. Oat, is well known for its nutritional and functional properties (Tiwari
and Cummins 2012) due to the presence of soluble dietary fibers (β-glucan) and contains
significant amount of phytochemicals that can exhibit anti-oxidant activity (Panfili et al. 2003;
Tiwari and Cummins 2009). Considering the health benefits of β-glucans, now a day‟s researches
has been focused on increasing the β-glucan content of commonly consumed food and food
products (Brennan and Cleary 2005). Various studies using oat fiber as an active ingredient for
improving the functional properties of the food have been carried out in products like bread
(Flander et al. 2006), poori (Yadav and Rajan 2011), chapatti (Yadav et al. 2010) and pasta (Kaur
et al. 2011). However, studies pertaining to the effect of hydrolyzed gum acacia are yet to be
31
reported. Apart from various functional properties, oat fibre has also been reported as a fat
replacer in a study conducted by (Pinero et al. 2008) in low-fat beef patties. Thus, addition of oat
fiber hold a promising option for preparation of value added doda burfi in reducing amount of
pure fat addition conventionally applicable to product preparation.
Composition of functional doda burfi

The selected fibers with their respective range were used for the preparation of functional product
and the gross composition of doda burfi depicted moisture content, fat, protein, total sugars, ash,
acidity and total dietary fiber (TDF) as 15.28, 18.0, 15.0, 25.27, 2.43, 1.15 and 17.0 per cent
respectively, with remaining refers to the carbohydrates. It could be observed that finished product
had composition almost similar to the conventional doda burfi available in market (Chawla et al.
2015), except for the per cent dietary fiber, which was found higher in case of fiber fortified doda
burfi having a water activity of 0.76 (Table 2).
Changes in physico-chemical parameters during storage
The changes occurred during storage in chemical composition of doda burfi prepared using a
combination of biopreservatives and chemical additives is shown in Figure 1. During storage, loss
of moisture content from both the samples was expected and both the samples showed a
significant decreasing behaviour in moisture content where values dropped from an initial value of
18.5 per cent to 13.95 and 15.1 per cent after 27 and 12 days in treated and control product,
respectively. Statistically, the decreasing moisture content was found significant (p≤0.01). Similar
trend of decreasing moisture content was also observed in different products such as pinni, carrot
milk cake, burfi and kalakand by Saxena et al. 1996; Bajwa et al. 2005; Palit and Pal 2005; and
Rao and Goyal (2007). Similar trend of decreased moisture content during storage was observed
by Jha et al. (2014), in lal peda. However, the loss was rapid in control sample compared to the
treated sample. This could possibly be due to the effect of added chemical additive especially
EDTA in the treated burfi which had acted as a humectant and thereby made the free water
unavailable for easy escape from the product. Loss in moisture content during storage even occurs
in vacuum packaging, though at a slower pace and the same was observed by Verma et al (2007)
in paneer tikka.
pH of fresh doda burfi samples showed a gradual but statistically significant decreasing trend
(p≤0.01) (Table 4) in both the stored samples. The final pH of treated burfi decreased from 5.77 to
5.0 in 27 days whereas control sample showed a final pH of 5.37 at the end of 12 days. Similar
decrease in pH observations were recorded by Suresh and Jha (1994 b) in case of Kalakand and
Pandey and Singh (2010) in soy containing chocolate. The decrease in pH might be due to lactic
acid production by spoilage organisms (Daifas et al. 1999). Reverse with the pH, acidity increased
from 1.18 per cent to 1.89 per cent after 27 days while in control sample 1.46 per cent acidity was
recorded (Fig. 1). It could be observed that combination of biopreservatives and chemical
additives had significant effect (p<0.01) on the acidity of doda burfi (Table 4) during storage.
Similar observations for acidity and pH, were recorded by Londhe (2006), Suresh and Jha (1994b)
and Prabha (2006), in traditional sweetmeats like Peda, Kalakand and dietetic burfi, respectively.
32
Indigenous proteases in milk along with microbial proteases degrade native proteins of food and
lead to release of free amino acids like tyrosine, producing bitter taste in dairy products. The
degree of proteolysis was also assessed during storage in the terms of tyrosine value which
showed a statistically significant increasing trend (p<0.01) and value rose to 102.12 mg/100g after
12 days and 173.19 mg/100g after 27 days of storage from initial value of 10.35 mg/100g, in
control and treated product. The results are in agreement with earlier work performed on Khoa by
Patel (1985), Kalakand by Suresh and Jha (1994 b), Burfi by Prabha (2006) and Kesenkas et al.
(2011) in Kefir. Effect of proteolysis can also be observed even under gas packaging (Alam and
Goyal, 2006), who observed proteolysis in case of cheese samples packed and stored under 100%
CO2. However, in doda burfi the effect of treatment on tyrosine value was not found significant
(Table 4).
Hydroxy methyl furfural (HMF), an indicator of maillard type browning reaction is accelerated in
dairy products during storage of heated milk products especially at elevated temperatures and
results in poor palatability, diminished physical appeal and losses in nutritive value of the product.
A highly significant (p<0.01) increase in HMF content of doda burfi samples was recorded during
storage and values increased from an initial content of 9.34 µmoles/ 100 gm of TS to 23.96 micro
moles/100 gm after a storage period of 12 days in control sample whereas the treated product
showed an average value of 33.30 µmoles/ 100 gm on 27th day (Fig. 1). Increase in HMF content
of various dairy based delicacies like burfi, peda and rasogolla during storage has also been
reported by earlier workers (Reddy 1985; Kumar et al. 1997; Chavan et al. 2010). Drastic increase
in HMF value was also reported by Duru et al. (2011) in nectar. Similarly, increase in FFA value
was observed in freshly prepared doda burfi samples where on „0‟ day, the recorded value of 4.29
µeq/g gradually shoot to 9.18 µeq/g after a period of 12 days of storage at 30°C whereas in treated
product a value of 12.83 µeq/g was observed after 27 days storage period. The values recorded
were quite comparable with the ones recorded by Prabha (2006) in burfi and Itagi et al. (2011) in
multigrain halwa mixes. Effect of different storage temperatures on increasing FFA and peroxide
value has also been reported by Tiwari et al. (2011) in snack products.
Changes in sensory scores during storage
Changes in the sensory scores of doda burfi during storage have been presented in Figure 2. The
average colour score of freshly prepared burfi was 7.67. During storage the sample became dark
with advancement of storage period and it resulted in a steady and little decrease in sensory scores.
Finally the score reached to 7.25 and 6.60 after 12 and 27 days of storage of doda burfi kept at
30˚C. Progressive dark colour in the product can be attributed to the loss of moisture content and
is also notified with increase in HMF value. The sensory analysis was terminated once the surface
growth appeared over the product. The decrease in colour score during storage intervals was found
statistically significant at (p<0.01). Decrease in colour scores was also observed during storage of
chocolate by Pandey and Singh (2011). Also, findings for decrease in colour values also occur
instrumentally and were noted down by Olivera et al. (2013) in beef during storage.
With advancing storage period, both the samples exhibited a steady but statistically significant
decrease in body and texture scores. The stored samples progressively became brittle and showed
33
decrease in cohesiveness. The decrease in body and texture score of samples was observed in both
the samples but the trend was much progressive in control product. Similar observations with
respect to decrease in texture scores were observed in multigrain halwa mixes kept at ambient and
elevated temperature conditions (Itagi et al. 2011). The difference between scores for both the
samples were found statistically significant during storage as well as the treatment applied
(p<0.05) (Table 4). Similarly, decreasing trend of flavor was observed with due course of time and
the declining trend was faster in the control product (Fig. 2). Highly significant changes (p<0.01)
were observed in flavour during storage intervals. The decrease in flavour may be attributed to
slight loss in freshness, which is inherent with any food product. Similar observations w.r.t flavor
degradation was recorded on stored kalakand by Rao and Goyal (2007).
The overall acceptability of stored samples depends upon several factors like degree of
proteolysis, lipolysis, flavour changes and microbial activity. The overall acceptability score
declined from 7.25 to 6.42 in treated doda burfi after 27 days whereas the control product showed
decrease in scores from an initial value to 6.37 after 12 days. Also, in control burfi, the rate of
reaction appeared to be very fast at 30˚ C whereas the same product survived well for 27 days
without any sign of spoilage when treatment was given. Hence the results corroborates with the
expected findings of this research. During storage intervals overall acceptability showed a
significant (p<0.01) declining trend in doda burfi. Similar observations were recorded by Sharma
et al. (2011) in apricot bar.
Microbiology of biopreserved doda burfi
Microbiology of the stored product showed an increase in standard plate count (SPC), coliform &
yeast and mould count during storage. Initially, on „0‟ day, no microbial growth was observed in
terms of standard plate count and yeast and mould count. However, the count increased during the
entire storage period irrespective of the treatment applied. During storage, the SPC increased from
“nil” count to 3.36 log cfu/g after 12 days in control sample and to 3.63 log cfu/g after 27 days of
storage in treated samples (Table 3). The data revealed that treated product could remarkably
retard the rate of microbial proliferation. However, the effect was not found statistically significant
during storage. The recorded results are in concord with the finding of Palit and Pal (2005) for
burfi, Prabha (2006) for dietetic burfi, and Londhe (2006) for peda. Increase in SPC of burfi
samples during storage had been also reported by several other workers (Sachdeva 1980; Bhatele
1983; Reddy 1985; Mandokhot and Garg 1985; Mishra and Kuila 1988) in various other products
as well. However, Kumar et al. (1997) did not observe any microbial growth in peda packaged
under modified atmosphere packaging (MAP).
Yeast and mould growth is one of the main factor of spoilage of the milk based sweets thus limits
the shelf-life of major sweetmeats due to high sugar content and low water activity requirement. In
the present investigation, no mould or yeast count was detected in the stored samples of doda burfi
during earlier days of storage at 30°C. But after 9 days, the presence of yeast and moulds were
encountered and spoilage of the product can be entirely considered due to growth of yeast and
mould count. At the end of storage studies, control and treated samples showed an average
increase in count from initial “nil” count to 2.39 and 2.50 log cfu/g after 12 and 27 days,
34
respectively (Table 3). Results are in agreement with the earlier finding of Palit and Pal (2005),
Rajarajan et al. (2006) and Kumbhar et al. (2009). Statistically count had a non-significant effect
with respect to storage and treatment applied (Table 4). Coliform count, an indicator of hygienic
conditions maintained during processing and packaging of a product, were remained absent in
fresh as well as stored samples irrespective of treatment applied
CONCLUSION
Considering the recent trend of consumers towards value added foods and food with natural
preservatives, doda burfi was prepared with oat and Diesol™ incorporated as soluble fibers. For
long term preservation of such value added commodities, various anti-microbial systems residing
in milk with anti microbial substances elaborated by LAB could be successfully utilized for
preservation of variety of food products including sweetmeats. But the inherent narrow spectrum
of these antimicrobials puts demand to use these in combination with certain chemical additives.
Adoption of such techniques could be used to enhance shelf life of various products including
doda burfi where storage period could be extended upto more than twice than conventional
product even at ambient temperature. Combination of biopreservatives along with certain
additives remarkably increased the shelf life by decreasing rates of various ongoing reaction
systems within the food matrix.
ACKNOWLEDGMENT
The authors express appreciation to M/s Drytech processes (I) Pvt. Ltd, India Company for
supplying necessary ingredient in the form of fiber “Diesol” for this study and Dr. R. K. Malik, for
providing essentials in the form of biopreservative – pediocin, necessary for the study
REFERENCES
M. A. Alfieri, J Pomerleau, D. M Grace, and L. Anderson , “Fiber intake of normal weight,
moderately obese and severely obese subjects,” Obese Res. 3:pp. 541–547,1995.
AOAC Association of Official Analytical Chemists. Official method of analysis. Association
Official Agriculture Chemists, Washington D.C., 1975.
AOAC The official methods of analysis of AOAC international. W. Horwitz (Ed). 17th Edn.
Washington D.C. Vol 1. Method 960.52.991.43 and 991.29, 2000.
U. Bajwa, M. Gupta, K.S. Sandhu, P. Ahluwalia, and P.P. Sahota, “Changes in physico-chemical,
sensory and microbiological characteristics during storage of carrot-milk cake in various
packages”, J. Food Sci. and Technol. 42(2).pp. 119-126, 2005.
D. Bhatele, “Studies on the production, packaging and preservation of burfi”, Ph.D. Thesis,
Kurukshetra University, Kurukshetra (Haryana), India, 1983. (UNPUBLSHED WORK)
C. S. Brennan, and L.J. Cleary, “The potential use of (1/3, 1/4)-β-D-glucan as functional food
ingredients”, J. Cereal Sci., 42:1-13, 2005.
35
R. S. Chavan, P. S. Prajapati, A. Jana, M. Hingu, S. R. Chavan, and C. D. Khedkar, “Influence of

storage period and temperature on physico-chemical properties and microbial quality of dietetic
and diabetic rasogolla”, Karnataka J. Agric. Sci. 23 (4) pp. 628-631, 2010.
R. Chawla, G.R. Patil, and A.K. Singh, “Physico-chemical and textural attributes of market
samples of doda burfi”, Dairy Foods International 1(1).pp. 76-83, 2011.
L. M. Cintas, C. Herranz, P. E. Hernández, M. P. Casaus, and L. F. Nes, “Review: Bacteriocins of
lactic acid bacteria”, Food Sci. and Technol. Int. 7: 281-305, 2001.
D. P. Daifas, J. P. Smith, J. G. Austin, “Growth and toxin production by Clostridium botulinum in
English style crumpets packaged under modified atmosphere”, J Food Prot. 62:347–355, 1999.
W. P. Date, and D.S. Bhatia, “Preservation of Indian milk sweets: Some preliminary studies on
shrikhand wadi and milk burfi”, Indian J. Dairy Science 8(2): 61-65, 1955.
L. H. Deegan, P. D. Cotter, C. Hill, and P. Ross, “Bacteriocins: Biological tools for bio-
preservation and shelf-life extension”, Int. Dairy J. 16:pp. 1058-1071, 2006.
H.C. Deeth, and C. H Fitz-Gerald, “Lipolysis in Dairy Products”, Netherlands J Dairy Technol, 43
73-76,1975.
N. Duru, Feryal Karadeniz, Selen ErgeHande, “Changes in Bioactive Compounds, Antioxidant
Activity and HMF Formation in Rosehip Nectars During Storage”, Food and Bioprocess Technol,
2011, Published online: DOI 10.1007/s11947-011-0657-9.
V. G. H Eijsink, M. Skeie, P. H. Middelhoven, M. B. Brurberg, and I. F. Nes, “Comparative
studies of class IIa bacteriocins of lactic acid bacteria”, Applied Envirn Microbiol, 64:pp. 3275-
3281,1998.
L. Flander, M. Salmenkallio-Marttila, T. Suortti, and K. Autio, “Optimization of ingredients and
baking process for improved wholemeal oat bread quality”, LWT - Food Science & and Technol,
40(5):pp. 860-870, 2006.
R. K. Gupta, N. Prasad, and D. N. Prasad, “Use of Nisin in dairy industry”, Indian Dairyman,
41(7):pp. 229-233,1989.
L. C. Gutkoski, J. M. A. de Bonamigo, D. M. F. de Teixeira, and I. Pedo, “Development of oat
based cereal bars with high dietary fiber content”, Ciencia e Tecnologia de Alimentos 27(2):
pp.355–363, 2007.
B. Hashim, A. H. Khalil, and H. S. Afifi , “Quality characteristics and consumer acceptance of
yogurt fortified with date fiber”, J. Dairy Sci. 92(11):pp. 5403-5407, 2009.
M.E. Hull, “Studies on milk proteins II. Colorimetric determination of partial hydrolysis of the
proteins in milk”, J Dairy Sci. 30:pp. 81-83, 1947.
IS: 1224 (Part 1), “Determination of moisture content in burfi”, Bureau of Indian Standards.
Manak Bhavan, New Delhi,1964.
IS: SP 18 (Part XI), “Handbook of food analysis”, Part XI., Dairy Products. Bureau of Indian
Standards. Manak Bhavan, New Delhi,1981.
36
H. N. Itagi, V. Singh, A.R. Indiramma, M. Prakash, “Shelf stable multigrain halwa mixes:
preparation of halwa, their textural and sensory studies”, J. Food Sci and Technol, Published
online DOI: 10.1007/s13197-011-0423-z, 2011.
R.W. Jack, J. R. Tagg, and B. Ray, “Bacteriocins of Gram-positive bacteria”, Microbiolo Rev. 59
171-200, 1995.
Jha, A. Kumar , Hari Om, Rakhi Singh, and D. S. Bunkar, “Physico-chemical and sensory
changes during the storage of lal peda”. J. Food Sci. and Technol, 51(6): pp.1173-1178, 2014.
G. Kaur, S. Sharma, H. P. S. Nagi and B. N. Dar, “Functional properties of pasta enriched with
variable cereal brans”, J. Food Sci. and Technol., Published online DOI: 10.1007/s13197-011-
0294-3, 2011.
T. O. Keeffe, and C. Hill C, “Bacteriocins: Potential in food preservation. In: Encyclopedia of
Food Microbiology,” Vol I, R. K. Robinson, C. A. Batt and P. Patil , Eds . Academic press,
Harcourt Science and Technology Company. New York, 1999, pp. 183-191.
M. Keeney and R. Bassette, “Detection of browning reaction in milk products”, J. Dairy Sci.
42(6), pp.945-960, 1959.
H. Kesenkas, N. Dinkç, K. Seçkin, O. Kinik, S. Gönç, P. Gunç, P. Ergonul and G. Kavas,
“Physico-chemical, microbiological and sensory characteristics of Soymilk Kefir”, Afr. J.
Microbiol. Res. 5(22), pp.3737-3746, 2011.
R. Kumar, P. Bandyopadhyay and j. S. Punjarth, “Shelf-life extension of peda using different
packaging techniques”, Indian J. Dairy Sci., 50(1), pp. 40-49, 1997.
S. B. Kumbhar S B, J. S. Ghosh, S. P. Samudre, “Microbiological Analysis of Pathogenic
Organisms in Indigenous Fermented Milk Products”, Adv. J. Food Sci. and Technol., 1(1), pp.
35-38, 2009.
G. K. Londhe, “Development of a process for manufacture and shelf life extension of brown
peda”, Ph.D Thesis, N.D.R.I., Karnal (Haryana), India, 2006, Unpublished.
U. V. Mandokhot and S. R. Garg, “Market quality of Khoa, Burfi and Pera: A Critical Review”, J.
Food Sci. and Technol., 22(4), pp. 299-304, 1985.
K. Mishra and R. K. Kuila, “Microbiological quality of burfi and sandesh”, Asian J. Dairy Res.,
7(1), pp. 51-55, 1988.
K. Niness, “Breakfast foods and the health benefits of inulin and oligofructose”, Cereal Foods
World, 44(2), pp. 79–81, 1999.
Nkama, O. O. Agarry, O. Akoma, “Sensory and nutritional quality characteristics of powdered
„Kunun-Zaki‟: A Nigerian fermented cereal beverage”, Afr. J. Food Sci. 4(6), pp. 364-370, 2010.
D. F. Olivera, R. Bambicha, G. Laporte, F. C. Cardenas and N. Mestorino, “Kinetics of colour
and texture changes of beef during storage”, J. Food Sci. and Technol., 50(4), pp. 821-825,
2013.
37
G. Padmanaban, K. Singaravelu and S. T. Annavi, “Increasing the shelf- life of papaya through
vacuum packing”, J. Food Sci. and Technol., Published online DOI: 10.1007/s13197-011-0468-z,
2011.
C. Palit and D. Pal, “Studies on Mechanized production and shelf life extension of burfi”, Indian J.
Dairy Sci., 58(1), pp. 12-16, 2005.
Pandey and G. Singh, “Development and storage study of reduced sugar soy containing compound
chocolate”, J. Food Sci. and Technol., 48(1), pp. 76-82, 2010.
G. Panfili, A. Fratianni and M. Irano, “Normal phase high performance liquid chromatography
method for the determination of tocopherols and tocotrienols in cereals”, J. Agric. Food. Chem.
51(14), pp. 3940–3944, 2003.
G. S. Patel, “Bacteriological quality of pedha and burfi with special reference to certain bacteria of
public health significance”, J. Food Sci. and Technol., 22(2), pp. 135-136, 1985.
M. P. Pinero, K. Parra, N. Huerta-Leidenz , L. Arenas de Moreno, M. Ferrer, S. Araujo and Y.
Barboza, “Effect of oat‟s soluble fibre (β-glucan) as a fat replacer on physical, chemical,
microbiological and sensory properties of low-fat beef patties”, Meat Sci. 80, pp. 675–680, 2008
S. Prabha, “Development of technology for the manufacture of dietetic burfi”, Ph.D Thesis,
N.D.R.I., Karnal (Haryana), India, 2006, Unpublished.
G. Rajarajan, N. Kumar and A. E. Lango, “Incidence of yeast and mould in khoa”, J. Dairy. Foods
Home Sci., 25(2), pp. 152-154, 2006.
V. Rajkumar V, M. K. Agnihotri and N. Sharma, “Quality and shelf life vacuum and aerobic
packed chevon patties under refrigeration”, Asian-Australas. J. Anim. Sci., 17(4), pp. 548-553,
2004
R. Rangaswamy, “A textbook of agricultural statistics”, New age international (P) ltd, New Delhi,
1995
K.V. S. S. Rao, “A process for the manufacture of paneer like product”, Ph.D Thesis, N.D.R.I.,
Karnal (Haryana), India, 1990.
R. S. Rao and G. K. Goyal, “Effect of packaging and storage on the sensory quality of Kalakand”,
Indian J. Dairy Sci., 60(2), pp. 77-80, 2007.
C. R. Reddy, “Process modification of production of khoa based sweets”, Ph.D Thesis,
Kurukshetra University, Kurukshetra (Haryana), India, 1985.
S. Sachdeva, “Studies on the technology and shelf life of burfi”, M.Sc. Thesis, N.D.R.I., Karnal
(Haryana), India, 1980
M. A. Salih, W. E. Sandine and J. W. Ayres, “Inhibitory effects of Microgard™ on yogurt and
cottage cheese spoilage organisms”, J. Dairy Sci., 73, pp. 887-893, 1990.
K. Saxena, S. G. Kulkarni, S. K. Berry, R. C. Sehgal and O. P. Beerh, “Preparation, packaging and
storage of pinni - an Indian traditional sweet”, J. Food Sci. and Technol., 33(6), pp. 503-505,
1996.
38
U. Schillinger, R. Geisen and W. H. Holzapfel, “Potential of antagonistic microorganisms and

bacteriocin for the biological preservation of foods”, Trends Food Sci. Technol., 7, pp. 158-164,
1996.
S. K. Sharma, S. P. Chaudhary, V. K. Rao, V. K. Yadav, T. S. Bisht, “Standardization of
technology for preparation and storage of wild apricot fruit bar”, J. Food Sci. and Technol.,
Published online: DOI: 10.1007/s13197-011-0396-Y, 2011
K. Singh and A. Jha, “Development of doda burfi from malted wheat flour”, M.Sc. Thesis,
N.D.R.I., Karnal (Haryana), India, 2006.
K. Singh and A. Kumar, “Technology of selected region specific milk products”, In: 21st Short
course on Developments in traditional dairy products, Dec. 10-30, 2006, Karnal. pp. 225-234.
L. Singh, M. S. Mohan and R. Sankaran, “Nisin as an aid for thermal preservation of Indian
dishes-upma and kheer”, J. Food Sci. and Technol., 24(6), pp. 277-280, 1987
P. S. Sunjka, V. Orsat, G. S. V. Raghavan, “Microwave/vacuum drying of cranberries (Vaccinium
macrocarpon)”, Am. J. Food Technol. 3(2), pp. 100-108, 2008
Suresh and Y. K. Jha, “Sensory, Biochemical and Microbiological Qualities of Kalakand”, J. Food
Sci. and Technol., 31(4), pp. 330-332, 1994b.
Suresh and Y. K. Jha, “Optimization of the process for Kalakand manufacture and extension of its
shelf life”, J. Food Sci. and Technol., 31(5), pp. 389-394, 1994a.
T. Alam and G. K. Goyal, “Influence of modified atmosphere packaging on the chemical quality
of mozzarella cheese during refrigerated storage”, J. Food Sci. and Technol., 43, pp. 662-666,
2006.
J. R. Tagg , A. S. Dajanii and L. W. Wannmaker, “Bacteriocins of gram positive bacteria”,
Bacteriol. Rev. 40, 772, 1976.
R. Thomas, A. S. R. Anjaneyulu, S. K. Mendiratta, N. Kondaiah, “Effect of humectants on the
quality of pork sausages”, Am. J. Food Technol. 3(2), pp. 56-67, 2008.
P. Thompson, “White breads can also be high fiber”, Wellness Foods Europe, 34, pp. 30–33,
2005.
U. Tiwari and E. Cummins, “Factors influencing β-glucan levels and molecular weight in cereal-
based products”, Cereal Chem. 86, pp. 290–301, 2009.
U. Tiwari and E. Cummins, “Dietary exposure assessment of β-glucan in a barley and oat based
bread”, LWT - Food Science and Technology. Available online
http://dx.doi.org/10.1016/j.lwt.2012.02.002, 2012.
U. Tiwari, M. Gunasekaran, R. Jaganmohan, K. Alagusundaram and B. K. Tiwari, “Quality
Characteristic and Shelf Life Studies of Deep-Fried Snack Prepared from Rice Brokens and
Legumes By-Product,” Food and Bioprocess Technol 4:pp. 1172–1178, 2011.
T. B. Van Itallie, “Dietary fiber and obesity,” Am J. Clinical Nutr. 31(Suppl.) S43–52,1978.
39
V. Verma, G. K. Goyal, and D. K. Bhatt. Influence of modified atmosphere packaging and storage
on the chemical quality of paneer tikka. Int J Food Sci Nutr. 2: pp. 91–96, 2007.
D. N. Yadav and A. Rajan, “Fibres as an additive for oil reduction in deep fat fried poori,” J.
Food Sci. and Technol., Published online, DOI: 10.1007/s13197-010-0218-7, 2011.
D. N. Yadav, A. Rajan, G. K. Sharma, and A. S. Bawa, “ Effect of fiber incorporation on
rheological and chapati making quality of wheat flour,” J. Food Sci. and Technol., 47(2): pp. 166-
173, 2010.
40

Shelf Life Enhancement of Functional Doda Burfi (Indian Milk Cake) With Biopreservatives Application

Uploaded by

Copyright:

Available Formats

Shelf Life Enhancement of Functional Doda Burfi (Indian Milk Cake) With Biopreservatives Application

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Shelf Life Enhancement of Functional Doda Burfi (Indian Milk Cake) With Biopreservatives Application

Uploaded by

Copyright:

Available Formats

International Journal of Research in Science And Technology http://www.ijrst.

SHELF LIFE ENHANCEMENT OF FUNCTIONAL DODA

MATERIAL AND METHODS

Biopreservatives and additives

Functional doda burfi preparation

RESULT AND DISCUSSION

Composition of functional doda burfi

Changes in sensory scores during storage

Microbiology of biopreserved doda burfi

R. S. Chavan, P. S. Prajapati, A. Jana, M. Hingu, S. R. Chavan, and C. D. Khedkar, “Influence of

U. Schillinger, R. Geisen and W. H. Holzapfel, “Potential of antagonistic microorganisms and

You might also like