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 Aframomum danielli was added at 1, 2 and 3%, stored at 27±2⁰C, 7±2⁰C 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 3^rd and 6^th 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.

Keywords: warakanshi, storage Aframomum danielli preservative temperature.