Effect of incorporation of “Licorice powder” on storage stability of curd balls at refrigeration temperature

Effect of incorporation of “Licorice powder” on storage stability of curd balls at refrigeration temperature Varsha Vihan, V.P. Singh, Pramila Umaraw, Akhilesh Kumar Verma, Shardanand Verma, Chirag Singh Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.- The purpose of this study is to investigate the impact of integrating “Licorice powder” into curd balls on their storage stability under refrigeration conditions. Through this examination, this study aims to evaluate the potential effects of licorice powder on extending the shelf life, maintaining quality attributes and preserving the overall stability of curd balls when stored at refrigeration temperatures.Licorice powder, in varying quantities (1%, 2% and 3%), was incorporated into curd balls alongside a control group lacking licorice (0%). These batches were subsequently stored for 25 days under refrigeration at a temperature of 4 ± 1ºC, using aerobic packaging conditions. During this storage period, the samples were regularly monitored and analyzed for various parameters to assess changes in their properties and qualities.The findings indicated that in the treatment groups, pH and titratable acidity were notably lower than those in the control group (p = 0.05). Curd balls enriched with licorice powder exhibited significantly higher levels of 2, 2-diphenyl-1-picrylhydrazyl, 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid and total phenolic contents compared to the control (p = 0.0...
Source: Nutrition and Food Science - Category: Nutrition Authors: Source Type: research