Standardization and shelf life study of Kashmiri saffron phirni

The study was aimed at optimizing the basic formulation and processing conditions for the preparation of Kashmiri saffron phirni, popular milk-semolina desert of Jammu and Kashmir. Three levels of semolina viz. 5%, 7.5% and 10% were evaluated for various physicochemical, sensory and microbiological properties. The product was packaged in low density polyethylene pouches (LOPE) and analyzed at a regular interval of 0, 4 and 7 days during refrigerated storage at 4±laC. The level of sugar with respect to milk in the product was optimized as 10% w/w. All the proximate parameters of the product showed a non-significant (P>0.05) decreasing trend with increasing level of semolina. Overall acceptability was significantly (P<0.05) high for the product containing 7.5% semolina. The storage results indicated a significant (P<0.05) and gradual decrease in almost all the quality attributes, but were well within the limits of acceptability for the entire period of storage.