Qureshi Tahir Mahmood, Mueen-Ud-Din Ghulam, Nadeem Muhammad, Sirjan Ali, Khalid Waseem, Ahmad Naushad, Nawaz Asad, Khalid Muhammad Zubair, Madilo Felix Kwashie
Department of Food Sciences Cholistan University of Veterinary and Animal Sciences Bahawalpur Pakistan.
Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan.
Food Sci Nutr. 2024 Feb 13;12(5):3508-3515. doi: 10.1002/fsn3.4019. eCollection 2024 May.
Rasmalai is a very popular, delicious, and nutritious indigenous sweet dish in Indo-Pakistani civilization. It has a very short shelf life, i.e., up to 3 days. The study was designed to assess the effect of preservatives (potassium sorbate and calcium propionate) on the shelf stability of Rasmalai. Moreover, proximate composition and sensory evaluation of prepared Rasmalai were also carried out in the present study. In general, potassium sorbate and calcium propionate significantly increased the shelf life of Rasmalai. But treatment (R) containing a combination of both potassium sorbate and calcium propionate (500 ppm each) improved its shelf life by up to 12 days by keeping good sensorial characteristics. The maximum total plate counts as well as yeast and molds were observed in control Rasmalai (without any preservatives) whereas minimum counts were found in R treatment containing a combination of both potassium sorbate and calcium propionate (500 ppm each). In conclusion, all the preservatives used in the present study were effective in enhancing the shelf life of Rasmalai but R treatment containing a combination of both potassium sorbate and calcium propionate (500 ppm each) was the most effective in enhancing shelf life without deleterious effect on sensorial characteristics.
拉什马莱是印巴文明中一种非常受欢迎、美味且营养丰富的本土甜品。它的保质期很短，即最多3天。本研究旨在评估防腐剂（山梨酸钾和丙酸钙）对拉什马莱货架期稳定性的影响。此外，本研究还对制备的拉什马莱进行了近似成分分析和感官评价。总体而言，山梨酸钾和丙酸钙显著延长了拉什马莱的保质期。但是含有山梨酸钾和丙酸钙（各500 ppm）组合的处理（R）通过保持良好的感官特性将其保质期延长了多达12天。在对照拉什马莱（不含任何防腐剂）中观察到最高的总平板计数以及酵母菌和霉菌数量，而在含有山梨酸钾和丙酸钙（各500 ppm）组合的R处理中发现数量最少。总之，本研究中使用的所有防腐剂在延长拉什马莱保质期方面均有效，但含有山梨酸钾和丙酸钙（各500 ppm）组合的R处理在延长保质期方面最有效，且对感官特性无有害影响。
