Asian J. Dairy & Food Res, 34(4) 2015:270-274 Print ISSN:0971-4456 / Online ISSN:0976-0563 AGRICULTURAL RESEARCH COMMUNICATION CENTRE www.arccjournals.com Studies on sensory and keeping qualities of pumpkin based Kheer Shaikh Adil*, Sudhakar Changade, Anant Dhotre and Santosh Chopde 1 Department of Dairy Technology, College of Dairy Technology, Warud (Pusad) - 445 204, Maharashtra, India. Received: 25-04-2015 Accepted: 17-07-2015 DOI: 10.18805/ajdfr.v34i4.6876 ABSTRACT The objective of this study was evaluation of the shelf life of reconstituted kheer 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 kheer), 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 viz. 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 kheer 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 kheer 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. Key words: Dried kheer mix, Kheer, Pumpkin, Sensory attributes. INTRODUCTION As a result of increasing urbanization, consumption of milk products more and more in convenient forms is increasing worldwide and also in India. Kheer is one of the significant traditional dairy products of Southeast Asian nations including that of India. It is milk based dessert comprising of rice grains gelatinized while cooking for about 45 min and sugar is added to it while the cooking of rice is in progression. At the end of cooking, milk gets concentrated as a result of oozing of rice starch in it and because of evaporation of moisture (Aneja 1997). It is conventionally manufactured at domestic and cottage scale with a pure technology base. As a result, it has poor shelf life of 2-3 days even under refrigeration. Conventional Kheer is sold in the local market without any appreciable packaging. Though normally, connotation of Kheer means a milk-rice based product several variations in Kheer includes products based on wheat (Dalia), semolina, pearl millet, makhana, etc. A ready kheer mix would not only overcome the problem of shelf life but add a great value to the product by way of providing convenience (Venugopal, 2005). Products enriched with the health attributes of functional ingredients would be safe and viewed as potential novel foods for health promotions in next few years (Chatterjee et al., 2010). During recent years, importance of B complex vitamins, -carotene and vitamin C has been realized in terms of their antioxidative properties (Agte et al. (2002).The - carotene can act directly in cancer prevention (See et al., 2007). Pumpkin is rich in carotene, vitamins, minerals, pectin and dietary fiber (Djutin, 1991). Incorporation of -carotene rich materials in the human diet is therefore considered a cost-effective approach to vitamin-a related health problems Berteram and Bortkiewicz, (1995). The aim of this research was to studies sensory and keeping qualities of fresh pumpkin kheer and reconstitute kheer obtained from kheer ready mix supplemented with pumpkin powder. MATERIALS AND METHODS Procurement of ingredients: The buffalo milk required for preparation of the control and other ingredients required for preparation of the dried kheer mix viz., skim milk powder, sugar, rice, hydrogenated fat, nuts, pumpkin, cardamom capsules and color were purchased from local market. Each treatment was replicated for five times and data recorded was statistically analyzed using completely randomized design as described by Snedecor and Cochran (1967). Following five treatments were considered for study. *Corresponding author s e-mail: adilshaikh36@yahoo.com; 1 Department of Dairy Engineering, College of Dairy Technology, Udgir-413 517, India.
T0 = Pumpkin Kheer T1 = 1 per cent pumpkin powder + 43 per cent skim milk powder T2 = 2 per cent pumpkin powder + 42 per cent skim milk powder T3 = 3 per cent pumpkin powder + 41 per cent skim milk powder T4 = 4 per cent pumpkin powder + 40 per cent skim milk powder Formulation of kheer ready mix: The measured quantity of various ingredients in grams was considered for different five treatments during each replication prescribed in Table 1. The order followed for blending of various dried and wet ingredients for kheer ready-mix prescribed in the form of flow diagram. The flow diagram of manufacture is as given in Figure 1. Reconstitution of kheer ready mix: Initially 2.5 fold drinking water by weight of kheer ready mix was taken in SS open pan kettle and heated over burner till reaches to 80-90 C. Kheer ready-mix was added pinch by pinch with continuous stirring @ 90-100 rpm. Continued heating for next 7-8 min on reaching desired consistency (35-38 T.S). SS open pan kettle was removed from fire and allow cooling TABLE 1: Treatment wise distribution of the ingredients. Ingredients (g) T0 T1 T2 T3 T4 Milk 600 - - - - Pumpkin Cubes (PC) 150 - - - - Skim Milk Powder (SMP) - 86 84 82 80 Crystalline Sugar (CS) 72 - - - - Sugar Powder (SP) - 72 72 72 72 Rice Powder (RP) - 20 20 20 20 Hydrogenated Fat (HF) - 14 14 14 14 Pumpkin Powder (PP) - 2.0 4.0 6.0 8.0 Nutmeats 4.8 - - - - Nutmeats Powder (NP) - 4.2 4.2 4.2 4.2 Cardamom Powder (CP) 1.2 1.4 1.4 1.4 1.4 Dried Color - 0.4 0.4 0.4 0.4 Total 828 200 200 200 200 Volume 34 Issue 4 (2015) 271 Receiving and weighing of dry ingredients Blending of dried ingredients Weighing and blending of warm hydrogenated fat (40 C) Through mixing of dried ingredients and hydrogenated fat Filling of dried mix into sachets of 200 g and sealing Storage at 28-32 C FIG 1: Flow diagram for preparation of vegetable based dried kheer mix Receiving Buffalo milk Fresh matured pumpkin Filtration / Clarification Cut into large pieces Open kettle Peeling and removal of seed Pasteurization (63 C / 30 min) Cubes (1x1 cm 3 ) & added @ 25 % by wt. of milk Slow agitation, complete mixing and continue heating till cubes become soft (70 75 C / 20 25 min) Crystalline sugar addition @ 12 % by wt. of milk Continue heating (75-80 C for 10 min) Formation of homogenous mixture using mixer (10-12 min) Heating in open pan kettle Addition of nutmeats @ 0.8 % & cardamom powder @ 0.2 % by wt. of milk Concentration till 32 35 % T. S. Filling of cups and covering with Aluminum foil Storage (10 ± 1 C) Figure 2: Process for Pumpkin Kheer (T0) (28-32 C). Reconstituted kheer was placed for further cooling and stored at 10 ± 1 C. The process for reconstitution of kheer ready-mix using drinking water is described hereunder. Preparation of pumpkin kheer: The pumpkin kheer to be used as control (T0) was prepared as suggested by Changade et al. (2012) as shown in Figure 2. Sensory evaluation: Reconstituted kheer obtained from prepared dried kheer mix was subjected to sensory evaluation for color, appearance, body & texture, flavor and overall acceptability on the nine point hedonic scales (Gupta, 1976). Statistical analysis: Each treatment was replicated for five times and data recorded was statistically analyzed using completely randomized design as described by Snedecor and Cochran (1967). Statistical significance was tested at 5 % level. RESULTS AND DISCUSSION The results of effect of different levels of pumpkin powder on the sensory attributes and keeping qualities of kheer are shown in Table 2.
272 ASIAN JOURNAL OF DAIRY AND FOOD RESEARCH TABLE 2: Effect of storage period on sensory evaluation of kheer. Parameters Treatment Day 1 Day 2 Day 3 T0 (Control) 7.40 ± 0.81 a 7.40 ± 0.70 a 6.80 ± 0.76 a Colour T1 7.18 ± 0.69 ab 7.16 ± 0.62 ab 6.45 ± 0.82 ab T2 7.00 ± 0.57 bc 6.96 ± 0.53 b 6.35 ± 0.48 bc T3 6.88 ± 0.66 bc 6.60 ± 0.57 c 6.10 ± 0.55 bc T4 6.68 ± 0.62 c 6.52 ± 0.65 c 5.95 ± 0.60 c T0 (Control) 7.32 ± 0.74 a 6.88 ± 0.92 a 6.30 ± 0.86 a T1 7.00 ± 0.76 ab 6.52 ±0.96 abc 6.05 ± 0.75 ab Flavour T2 7.12 ± 0.78 a 6.64 ± 0.90 ab 6.05 ± 0.82 ab T3 6.64 ± 0.70 bc 6.28 ± 0.89 bc 5.60 ± 0.82 b T4 6.36 ± 0.70 c 6.12 ± 0.83 c 5.60 ± 0.59 b T0 (Control) 7.28 ± 0.79 a 7.00 ± 0.86 a 6.60 ± 0.75 a Body and texture T1 7.00 ± 0.91 a 6.76 ± 0.59 ab 6.30 ± 0.65 ab T2 6.88 ± 0.83 ab 6.68 ± 0.74 ab 6.13 ± 0.72 bc T3 T4 6.84 ± 0.68 ab 6.52 ± 0.87 b 6.52 ± 0.65 b 6.36 ± 0.75 b 6.10 ± 0.78 bc 5.75 ± 0.78 c T0 (Control) 7.24 ± 0.83 a 7.00 ± 0.81 a 6.60 ± 0.59 a Appearance T1 6.96 ± 0.78 ab 6.68 ± 0.74 a 6.40 ± 0.59 a T2 6.84 ± 0.85 ab 6.72 ± 0.67 a 6.20 ± 0.69 a T3 6.60 ± 0.64 bc 6.52 ± 0.65 a 6.20 ± 0.61 a T4 6.40 ± 0.76 c 6.44 ± 0.76 a 6.05 ± 0.60 a (Control) T0 7.30 ± 0.79 7.00 ± 0.86 a 6.40 ± 0.82 a Overall acceptability T1 T2 7.08 ± 0.70 6.92 ± 0.75 6.80 ± 0.57 ab 6.76 ± 0.59 ab 6.30 ± 0.47 a 6.20 ± 0.61 a T3 6.68 ± 0.69 6.56 ± 0.58 b 6.05 ± 0.60 a T4 6.40 ± 0.77 6.16 ± 0.74 c 5.55 ± 0.68 b Data represented as mean ± standard deviation means with different superscripts in a column differ significantly at 5 % level of significance (n=5). Effect of pumpkin flesh and pumpkin powder on sensory attributes of kheer through storage period: Sensory evaluation of fresh pumpkin kheer and reconstituted pumpkin kheer samples were given by panel of judges using 9 point hedonic scale. The effect of storage period on sensory qualities for first, second and third day is described as below. Colour: It is observed from the Table 2 that the score for treatment T1 was close to that of control kheer and there is decrease in score for colour with increase in level of pumpkin powder. The control sample recorded equal sensory score (7.40) for color on first and second day. However the score decreased to 6.80 on third day. Analysis of variance revealed that period of storage had significant effect on color score for both control as well as in all reconstituted kheer samples. The results are in close agreement with Kadam et al. (2011) who observed that the score for color of reconstituted kheer was decreased with decrease in level of whole milk powder and sugar. The lemon yellow dried color blended with dried mixes helps to maintain uniform color in reconstituted kheer samples. Flavour: Table 2 revealed that flavor attributes of reconstituted kheer sample T1 decreased from initial value of 7.00 to 6.52 and 6.05 on second and third days of storage respectively. Flavour score for control sample also decreased from 7.32 to 6.88 and 6.30 on second and third days of storage respectively. There was significant difference for changing flavor scores in control as well as in reconstituted kheer samples. The values are in line with Kadam et al. (2011), Rather et al. (2012) and Maske (1997) who observed decrease in flavor scores with increasing proportion of safflower milk in a cow milk blend. They ascribed it to the characteristics oily flavour of the safflower milk. Body and texture: The scores for body and texture of all the samples decrease gradually throughout the storage. The rate of decline in the scores of (T4) was more as compared to the remaining (6.52 on 1 st day to 5.75 on 3 rd day) which attributes with high water absorption capacity of pumpkin powder as supported by Mansour et al. (1999). The decline in score for body and texture may be due to increased viscosity of product with the increase in level of pumpkin powder as supported by Maske (1997) who observed values for safflower and cow milk blend. Appearance: The score for appearance of fresh pumpkin kheer and reconstituted kheer as affected by storage period. There was significant effect of different levels of pumpkin powder, storage period and their interaction on score for appearance of reconstituted kheer. There was decrease in appearance of score for treatment T0 (7.24 to 6.60) at the end of third day of storage. The rate of decline in the score of control was faster than reconstituted samples. There was significant difference in the score for appearance in control as well as in reconstituted kheer samples on first day while the difference between treatments was non-significant on second and third days of storage. The results are in close agreement with Bhat et al. (2010), who observed decrease in appearance of Kashmiri saffron phirne. Overall acceptability: The score for overall acceptability of all kheer samples were decreased throughout the storage period. The rate of decline of the overall acceptability score for treatment T0 was from 7.30 on first day to 6.40 on third
day and for treatment T4 was from 6.40 on first day to 5.55 on third day was more when compared with the other samples. Among all the samples T0 obtained highest score (7.30) and T4 recorded lowest score (6.40) than T1, T2 and T3 during the period of storage. Changade et al. (2012b) reported that pumpkin kheer obtained from fresh pumpkin in the form of cubes and shreds influences the consumer acceptance and further stated that if the kheer with added preservatives stored in glass bottle at refrigerated temperature. Kadam et al. (2011) reported that overall acceptability of the kheer depends on colour and appearance, consistency and flavour and further observed that with the increase in the proportion of rice, whole milk powder and sugar results in reduced score for overall acceptability. The results are also in close agreement with Bhat et al. (2010). Effect of storage period on standard plate count: Average values for Standard Plate Count Fresh pumpkin and reconstituted kheer as affected by storage period are presented in Table 3. There was non-significant effect of different levels of pumpkin powder, storage period and their interaction on SPC of fresh pumpkin and reconstituted kheer. There was sharp increase in SPC from an initial 35.30 to 40.44 CFU/g x 10 3 at the end of shelf life of 3 days in treatment T1. Standard plate count for fresh pumpkin kheer sample was initially 22.70 and increased up to 26.40 CFU/g x 10 3. During storage period all the samples showed increased SPC count. This may be due to lack of preservative and non packaging of the samples during study. Sarode et al. (2007) observed that SPC of Karad kheer was 2.892 CFU/g x 10 3, TABLE 3: Effect of storage period on standard plate count of kheer (CFU/ g) X10 3 SPC Day 1 Day 2 Day 3 T0 (Control) 22.70 ± 6.53 a 25.50 ± 5.27 a 26.40 ± 5.60 a T1 35.30 ± 6.17 a 38.20 ± 7.74 a 40.44 ± 7.95 a T2 30.70 ± 4.77 a 34.50 ± 5.20 a 37.00 ± 4.94 a T3 29.70 ± 4.29 a 33.20 ± 5.34 a 35.40 ± 6.49 a T4 25.80 ± 8.02 a 31.60 ± 8.45 a 34.20 ± 8.31 a Data represented as mean ± standard deviation means with different superscripts in a column differ significantly at 5 % level of significance (n=5). Volume 34 Issue 4 (2015) 273 which increased to 14.20 CFU/g x 10 3 and 48.40 CFU/g x 10 3 after third and fifteen hr of storage at 37 o C. Changade et al. (2012b) observed the SPC count of kheer was 23.35 CFU/ g x 10 3. Effect of storage on yeast and mold count of kheer: Average values for Yeast and Mold Count for fresh pumpkin and reconstituted kheer as affected by storage period are presented in Table 4. The yeast and mould count of fresh pumpkin kheer was lowest which increased with the advancement of storage period. Similar trend was observed for yeast and mould count of reconstituted kheer. The count changed from 0.2 to 0.4 x 10 3 during storage. While yeast and mould count of control sample increased from 0.1 to 0.3 X10 3 within 3 days of storage. Favorable conditions like increased acidity and presence of sugar supported growth of yeast and mould in kheer. Sarode et al. (2007) observed that yeast and mold count of Karad kheer was 1.3 x 10 2 /g, which increased to 5.1 x 10 3 / g after fifteen h of storage. Changade et al. (2012b) observed yeast and mold count of pumpkin kheer to be 109 ± 2.4 CFU/g. 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