Vol. 7, Issue 5 (2019)
Effect of addition of inulin powder on chemical, organoleptic and microbiological properties of Kalakand
Author(s): AA Uikey, GK Londhe and SV Uikey
Abstract: The objective of this study was to examine the effect of inulin powder on chemical, organoleptic and microbial properties of Kalakand. It is observed that addition of inulin powder content in Kalakand up to 2% level had significantly (P<0.05) decreases moisture, fat, protein, total carbohydrates content in Kalakand whereas, ash, fiber, total solids content increases significantly (P<0.05) as compare to control. It was observed that addition of inulin powder had significant (P<0.05) effect on body and texture as compare to flavour, color and appearance, sweetness and overall acceptability of the Kalakand. In respect to the microbiological properties, increasing the level of inulin powder decreases the Total Plate Count and Yeast and Mould count in Kalakand. Our results suggest that inulin powder can be added into Kalakand up to 2% without affecting its overall quality characteristics.
DOI: 10.22271/chemi.2019.v7.i5b.6911
Pages: 80-83 | 832 Views 84 Downloads
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How to cite this article:
AA Uikey, GK Londhe, SV Uikey. Effect of addition of inulin powder on chemical, organoleptic and microbiological properties of Kalakand. Int J Chem Stud 2019;7(5):80-83. DOI: 10.22271/chemi.2019.v7.i5b.6911
