Vol. 6, Issue 4 (2018)
Process optimization and shelf life studies of thermally processed bottle gourd halwa
Author(s): CS Baladhiya, AG Bhadania and BM Mehta
Abstract: Bottle gourd halwa is one of the Traditional Indian Dairy Product prepared from grated lauki or bottle gourd cooked with sugar, khoa, ghee and flavoured by spices like cardamom. The study was under taken to standardize process technology for manufacture of bottle gourd halwa. The halwa manufactured using standardized recipe was thermally processed in an autoclave for in-container sterilization at 121 °C temperatures for 15 min. and at 100 °C (hot water treatment) were selected. The stored bottle gourd halwa samples were evaluated for sensory attributes and analyzed for chemical characteristics and microbiological counts at an interval of 15 days. The pH was decreased but free fatty acids content and peroxide value were gradually increased in the halwa sterilized using both the treatments in all storage conditions. There was no adverse effect found on sensory attributes of the product during storage.
Pages: 1696-1700 | 526 Views 110 Downloads
download (5930KB)
How to cite this article:
CS Baladhiya, AG Bhadania, BM Mehta. Process optimization and shelf life studies of thermally processed bottle gourd halwa. Int J Chem Stud 2018;6(4):1696-1700.
