Abstract:The microbiological, physico-chemical, sensory and storage characteristics of dambu-nama (DN) as influenced by addition of citric acid, salt and sugar as hurdles were investigated. Preliminary sensory evaluation suggested that at citric acid level above 0.3%, sugar and salt levels above 2% each, the products were either too harsh or sweet for acceptance. Four products comprising DN with 0.1% citric acid + 2% salt and 2% sugar (DNC0.1), DN+ 0.2% citric + 2% salt + 2% sugar (DNC0.2), DN + 0.3% citric acid + 2% s… Show more
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