Impact of local preservative on the chemical and sensory properties of stored warakanshi

Abstract

The effect of local preservative (Aframomum danielli) on the chemical and sensory properties of stored
warakanshi was investigated. Fresh milk was processed traditionally into warakanshi and Aframomumdanielli
was added at 1, 2 and 3%, stored at 27±2 0C, 7±2 0C and evaluated at 0, 3 and 6 days for moisture, pH, protein,
ash, peroxide value and sensory properties. Drop in pH was more prevalent at ambient temperature, moisture
content varied at both temperatures. Crude protein and ash contents of warankashi samples increased in the first
3 days at both temperatures and a short drop in protein and ash contents was observed for 3% warakanshi from
3 to 6 days at cold temperature. Peroxide value of 0% warakanshi (control) increased significantly while peroxide
value at 1% and 2% warakanshi was significantly low. Warakanshi at 3% level of spice was best preferred to other
samples of warakanshi at 0 day while 1% warakanshi was preferred to other samples at 3rd and 6th day of storage
at cold temperature. A. danielli when used at 1% is more effective as a natural preservative in warakanshi without
objectionable attributes in the sensory properties.