Effect of different storage conditions on analytical and sensory quality of thermally processed milk based germinated Foxtail millet porridge

Sharma, N., Alam, T., Goyal, S.K., Fatma, S., Pathania, S. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2018) Effect of different storage conditions on analytical and sensory quality of thermally processed milk based germinated Foxtail millet porridge. Journal of Food Science, 83 (12). pp. 3076-3084. ISSN 0022-1147 doi: 10.1111/1750-3841.14371

Abstract/Summary

Foxtail millet porridge was prepared using germinated grains and milk and was evaluated for its storage stability after thermal processing at Ultra High Temperatures (UHT) of 142 oC for 5 s and Retort processing temperatures of 121.5 oC for 15 min. Various physical, chemical and microbial changes of the porridge were studied for a storage period of 180 days at 25 ± 1 oC. Using consumer perception and survival analysis, the predicted shelf life of the UHT treated and retort processed foxtail millet porridge samples stored at 25 ± 1 oC was found to be 186 ± 9 days and 245 ± 15 days, respectively. Also, data from consumer liking, profiling, physical, chemical and microbial parameters showed significant changes (p < 0.05) in the thermally treated packaged porridge samples over time. As the consumer overall acceptability decreased, the detection of positive attributes (Thick and uniformly coloured texture and appearance; grainy mouth texture; caramel taste and aroma) in the porridge decreased, while the detection of negative attributes (Uneven, decoloured, and curdled texture and appearance; sticky mouth texture; cooked, sour and off smell; cooked, sour and off taste) increased. The present study could establish a significant difference (p < 0.05) in the storage induced properties of UHT and retort processed porridge samples. The analytical evaluation of foxtail millet porridge found that UHT treated porridge was better in quality, but consumers preferred retort processed porridge.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/79840
Identification Number/DOI	10.1111/1750-3841.14371
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Wiley
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