Journal of Scientific Research and Reports

The present study aims to evaluate the value addition of Sandesh by incorporating the beetroot and rosemary extract @ 1%, 2%, and 3% of the weight of Chhana. The Sandesh samples were analyzed to determine their chemical composition (moisture, fat, protein, ash, and carbohydrate). The results showed that fat, total solids, protein, and carbohydrate were high in the control and low in optimized treated sample except for ash content, which was high. Moisture and ash content were higher in BRS2 (28.71%, 1.60%) than in the control (27.14%, 1.50%). Total solid, fat, protein, and carbohydrate levels were lower in BRS2 (72.19%, 17.7%,17.13%, and 23.28%) than in the control (72.60%,18.4%,18.35%, and 26.16%) respectively. Changes in chemical traits (acidity, pH, and free fatty acid) and microbial quality attributes (total plate count, coliform count, and yeast and mould count) during storage at refrigerated temperature (6±1℃) analyzed on 0^th, 7^th and 15^th day of storage. During storage, the pH of BRS2 was decreased compared to control, whereas titratable acidity and free fatty acid content were increased from 0.424, 0.466; 0.563 to 0.024, 0.039, and 0.074, % lacic acid and % oleic acid respectively, at 0^th, 7^th, and 15^th days of refrigerated storage. The microbial analysis revealed that both yeast and mould count and total plate count decreased with the increased incorporation of beetroot and rosemary. During storage, however, both the counts increased. The standard plate count and yeast and mould were 3.5 and 2.4 log cfu/g and 4.1 and 3.1, respectively, at the 7^th and 15^th day of refrigerated storage.