Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk‐Based Germinated Foxtail Millet Porridge

Foxtail millet porridge was prepared using germinated grains and milk and was evaluated for its storage stability after thermal processing at ultra‐high temperatures (UHT) of 142 °C for 5 s and retort processing temperatures of 121.5 °C for 15 min. Various physical, chemical, and microbial changes o...

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Bibliographic Details
Published in:Journal of food science 2018-12, Vol.83 (12), p.3076-3084
Main Authors: Sharma, Nitya, Alam, Tanweer, Goyal, S.K., Fatma, Sana, Pathania, Sheetaal, Niranajan, Keshavan
Format: Article
Language:English
Subjects:
Aroma
Caramel
CATA sensory analysis
Data processing
Decoloring
foxtail millet porridge
Grain
High temperature
Life prediction
Microorganisms
Milk
Millet
Olfaction
Organic chemistry
Porridge
Retort processing
Sensory evaluation
Sensory properties
Setaria italica
Shelf life
Smell
Sour taste
Stability analysis
Storage
Storage conditions
Storage stability
Survival analysis
Taste
Texture
UHT
Ultrahigh temperature
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Summary:Foxtail millet porridge was prepared using germinated grains and milk and was evaluated for its storage stability after thermal processing at ultra‐high temperatures (UHT) of 142 °C for 5 s and retort processing temperatures of 121.5 °C for 15 min. Various physical, chemical, and microbial changes of the porridge were studied for a storage period of 180 days at 25 ± 1 °C. Using consumer perception and survival analysis, the predicted shelf life of the UHT treated and retort processed foxtail millet porridge samples stored at 25 ± 1 °C was found to be 186 ± 9 days and 245 ± 15 days, respectively. Also, data from consumer liking, profiling, physical, chemical, and microbial parameters showed significant changes (P 
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.14371