Optimization and Storage Study of Rabri Enriched with Date Syrup and Makhana

Authors

  • Divya Saxena Department of Food Technology, Doon (P.G.) College of Agriculture, Science and Technology, Dehradun, Uttarakhand, India
  • Ikhlaq Hussain Department of Food Technology, Doon (P.G.) College of Agriculture, Science and Technology, Dehradun, Uttarakhand, India
  • Smita Singh Department of Nutrition and Dietetics, University Institute of Applied Health Sciences, Chandigarh University, Gharuan, Mohali, Punjab, India
  • Sanjay Kumar Department of Life Sciences, Graphic Era (Deemed to be) University, Dehradun, Uttarakhand, India
  • Neha Garg Department of Food Technology, Doon (P.G.) College of Agriculture, Science and Technology, Dehradun, Uttarakhand, India

DOI:

https://doi.org/10.48048/tis.2022.3669

Keywords:

Rabri, Date syrup, Sensory parameters, Total plate count, Coliform count

Abstract

Rabri is a dairy-based sweet dessert that is very popular in Indian subcontinent. Its high sugar content limits some health conscious people from consuming it. In this study, rabri was prepared with date syrup replacing sugar completely. Three formulations were made varying the amount of buffalo milk and date syrup. The formulations were-T1 (95:5), T2 (90:10) and T3 (85:15) (buffalo milk: date syrup). Sensory evaluation was used for the optimization of the treatments. T1 scored highest with overall acceptability of 8.83 ± 0.15. The shelf-life analysis was conducted for the optimized sample based on physico-chemical, sensory and microbial parameters (total plate count, yeast and molds and coliform count). The results showed a decline in the physico-chemical parameters i.e., pH, protein, fat, moisture and ash decreased from 6.75 ± 0.07 to 6.38 ± 0.12; 12.45 ± 0.07 to 10.5 ± 0.14; 22.78 ± 0.53 to 17.7 ± 0.14; 41.12 ± 1.31 to 33.16 ± 0.77 and 2.7 ± 0.28 to 1.5 ± 0.16 during the storage period. TA and total plate count increased with the storage period; however, yeast and molds were found at the end of the storage study and coliform count was absent throughout the study. The sensory characteristics, i.e. color, texture, mouthfeel and sweetness also decreased during the storage study; however, the optimized formulation was still acceptable with OA (6.67 ± 0.18) at the end of the 15th day of analysis. This study showed an approach of utilizing date syrup instead of sugar for the preparation of rabri and, enhancing its nutritional properties with the addition of makhana.

HIGHLIGHTS

  • The high amount of sugar in Indian desserts limit their consumption in all age-groups; since everyone has become focused on healthy and less-calorie diet intake
  • Rabri formulated with date syrup and makhana has helped to reduce the junk calorie intake due to sugar and enriched the dessert with more nutrition
  • The physico-chemical analysis, sensory analysis and microbial study were conducted to observe the shelf-life of rabri for 15 days

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Published

2022-04-08

Issue

Vol. 19 No. 9 (2022): Trends in Sciences, Volume 19, Number 9, 1 May 2022

Section

Research Articles

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