Year: 2017 | Month: February | Volume 7 | Issue 1
Storage Stability of Chevon Rolls Incorporated with Ethanolic Extracts of Aloe vera and Cinnamon Bark at Refrigeration Temperature (4±1°C)
Abstract:
The present study was conducted to assess the storage stability of chevon rolls prepared by incorporating various phyto-extracts viz. Control (C), T1 (chevon rolls with 0.40% ethanolic aloe vera extract) and T2 (chevon rolls with 0.25% ethanolic cinnamon extract) during refrigerated storage (4±1oC) under aerobic packaging conditions. Chevon rolls were stored for 35 days and analyzed for pH, oxidative stability, microbial and sensory attributes at a regular interval of 7 days. The pH followed gradual decreasing trend with the advancement of storage period irrespective of treatments. The various oxidative stability parameters such as PA (peroxide value), TBARS (thiobarbituric acid reacting substances) and FFA (free fatty acid value) followed an increasing trend in all products with treated samples (T1 and T2) showed lower value than control. Standard plate count and psychrophilic count were significantly (P < 0.05) lower in treated products than control and microbial count was better maintained in T2 than control. As the days of storage increased, scores for overall acceptability showed significantly (P<0.05) decreasing trends, however the score was recorded highest for T1 during entire storage. Thus chevon rolls could be successfully stored upto 28 days under refrigerated condition (4±1°C) under aerobic packaging.
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