International Journal of Research in Science And Technology http://www.ijrst.com (IJRST) 2015, Vol. No. 5, Issue No. II, Apr-Jun ISSN: 2249-0604 26 INTERNATIONAL JOURNAL OF RESEARCH IN SCIENCE AND TECHNOLOGY SHELF LIFE ENHANCEMENT OF FUNCTIONAL DODA BURFI (INDIAN MILK CAKE) WITH BIOPRESERVATIVES APPLICATION Rekha Chawla 1 , Ashish Kumar Singh 2 Girdhari Ramdass Patil 3 1 Assistant Professor (Dairy Technology), College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, India. 2 Senior Scientist, 3 Principal Scientist, Division of Dairy Technology, National Dairy Research Institute, Karnal-132001, India. ABSTRACT Doda burfi is a popular traditional sweetmeat of northern India resembling milk cake of westernized culture. At normal ambient temperature conditions, shelf life of doda burfi is 10-12 days and to further extend the same, use of biopreservatives was tried. During storage period, physico-chemical, sensory as well as microbiological assay was taken into consideration to mark distinguish changes between control and biopreserved product. The two different products control and treated, were evaluated and a shelf life of 27 days of treated product counterpart to 12 days of control product kept at 30°C was recorded. The results indicated a significant decrease of moisture content and pH and increase in acidity, free fatty acids, HMF content, and tyrosine value during storage. Keywords Traditional sweetmeat, functional, Biopreservatives, Chemical preservatives, Shelf-life, Sensory attributes. INTRODUCTION Doda burfi simply called as “Doda” or “Dhoda”, is an immense popular traditional milk-cereal based sweet of Northern India. The sweet is particularly famous in states like Punjab, Haryana, and Western U.P [55] and the product is made from germinated wheat flour (angoori atta), buffalo milk and sugar with small amounts of Indian cultured dahi and citric acid and garnished with various nuts such as almonds, cashews and pistachio. However, the garnishing entities are purely optional and vary from one manufacturer to another. Product is characterized by pleasant caramelized flavor, dark brown color and sticky granular body. Conventional doda burfi contains most of its nutrients in pre-digested form owing to germination process of wheat and serves as an excellent source of dietary fiber, which is usually absent in other dairy products. Recently various traditional products such as rasogolla, milk cake, kalakand, kheer and some other regional specific products like range of burfi, channa murki, payasam etc. are being explored and gaining popularity in various countries. Though the recent practice of manufacturing such traditional dairy products is being undertaken by some renowned manufacturers but still the product carries the limitation of short shelf life and early spoilage due to microbial contamination especially yeast and mould growth in sweetmeats due to high sugar content. Recently, awaken regime of increased health consciousness has created a reluctant behavior in consumer acceptance towards the non-healthful foods and foods containing artificial or synthetic