Submitted25-04-2020|
Accepted29-10-2020|
First Online 02-01-2021|
ABSTRACT
Methods: Canning technique was applied as a preservation strategy to the product kalan and addition of sugar syrup presented to be the preservation technique for gulab jamun. Both were considered as the natural way of preservation rather than utilizing any artificial strategies or additions. The shelf life of the same was studied in detail under physiological, biochemical and microbiological parameters.
Result: The two food preservation techniques studied in this project are proved to impart better shelf life to the particular type of dairy based products without the addition of any preservative chemicals.
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