IDEAS home Printed from https://ideas.repec.org/a/pkp/joftre/v9y2022i1p46-54id2929.html
   My bibliography  Save this article

Characterization and Storage Stability Study of Guava and Mango Wood Smoked Induced Spiced Cultured Milk (Raita)

Author

Listed:
  • Arghya Chaudhuri
  • Aditya
  • Himanshu Mishra
  • Sachin Patidar
  • Hameedur Rehman
  • Lokesh Choudhary
  • CTM Kumar

Abstract

A study was conducted to evaluate the effect of the smoking of raita with guava and mango wood on its functional properties and storage stability. The raita was smoked with guava and mango wood for 2.5, 5, 7.5, and 10 min in a closed chamber. The smoked raita was evaluated for change in titratable acidity (TA), pH, total phenolic content (TPC), antioxidant activity (DPPH), colour (L*, a*, and b*), and sensory attributes. Both guava and mango wood smoked samples didn’t show significant changes (P<0.05) in TA, pH, TPC, and antioxidant activity. All colour values (L*, a* and b*) of smoked samples were significantly (P<0.05) higher than the control sample, particularly, the yellowish attribute (b*) was very high in smoked samples. The sample that smoked for 7.5 min had very high overall acceptability scores in both kinds of wood and which is considered as an optimum smoking time for raita. The selected raita samples were stored for 9 days at 4°C and assessed for TA, pH, and standard plate count (SPC) at 3 days of interval. During the storage period, a significant reduction (P<0.05) in pH and a significant increase (P<0.05) in TA was seen till the 6th day of storage. The smoked samples had considerably lower SPC than the control sample and SPC was decreased significantly (P<0.05) with an increase in storage days in all the samples. The preparation is simple and can be served in Pubs/Bars, Casual Dining Restaurants & QSRs (Quick served restaurants).

Suggested Citation

  • Arghya Chaudhuri & Aditya & Himanshu Mishra & Sachin Patidar & Hameedur Rehman & Lokesh Choudhary & CTM Kumar, 2022. "Characterization and Storage Stability Study of Guava and Mango Wood Smoked Induced Spiced Cultured Milk (Raita)," Journal of Food Technology Research, Conscientia Beam, vol. 9(1), pages 46-54.
    • Handle: RePEc:pkp:joftre:v:9:y:2022:i:1:p:46-54:id:2929
    as

    Download full text from publisher

    File URL: https://archive.conscientiabeam.com/index.php/58/article/view/2929/5124
    Download Restriction: no
    File URL: https://archive.conscientiabeam.com/index.php/58/article/view/2929/6387
    Download Restriction: no
    ---><---

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:pkp:joftre:v:9:y:2022:i:1:p:46-54:id:2929. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Dim Michael (email available below). General contact details of provider: https://archive.conscientiabeam.com/index.php/58/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.