Effect of microwave heating treatments on the sensory attributes of Shrikhand during storage at 5 ± 1 °C

Abstract:

Shrikhand is a popular fermented dairy product with limited shelf life due to its high moisture content and susceptibility to microbial spoilage. The present study was conducted to evaluate the effect of microwave heating on the sensory quality and storage stability of shrikhand during refrigerated storage at 5 ± 1 °C. Shrikhand samples were subjected to microwave heating at 800 W for 10, 20 and 30 seconds and compared with an untreated control. Sensory attributes including colour and appearance, body and texture, flavour and overall acceptability were assessed using a 9-point hedonic scale. All sensory scores decreased significantly (p<0.05) during storage irrespective of treatment. However, microwave treated samples retained higher sensory scores than the control throughout the storage period. Among the treatments, microwave heating at 800 W for 20 seconds (M2) consistently recorded the highest scores for all sensory attributes. The untreated control remained acceptable for 35 days, whereas heating for 10 seconds extended acceptability to 42 days. Treatments heated for 20 and 30 seconds remained acceptable for up to 49 days. The results indicated that microwave heating at 800 W for 20 seconds was the most effective treatment for preserving sensory quality and extending the shelf life of shrikhand under refrigerated storage.