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Page No. : 85-88

ABSTRACT

Milk slice is a ready to eat (RTE) product developed under the present study by using milk, millet and spinach. The control product contained milk, sorghum flour, refined wheat flour and spices, whereas treatment product additionally contained spinach paste. Developed products were aerobically packaged in low density polyethylene bags and stored under refrigeration (4±1°C). Storage stability of products was evaluated on 0, 5th and 10th day of storage in terms of physico-chemical, microbiological and sensory characteristics. pH value and water activity of both the products tended to decrease significantly (p<0.05) over entire storage period. TBARS values of both the products increased significantly (p<0.05) with advancement of storage period. Total plate count, psychrophyllic count and yeast and mould count for spinach incorporated product were significantly (p<0.05) lower than that of control product. Overall acceptability of treatment product remained comparable to control product even on 10th day of storage.

Keywords: Milk slice, quality, storage