Shelf-Life Extension of Pedha by Packaging (original) (raw)

2006, Journal of Food Science

Adsorption-desorption isotherm of pedha, a popular Indian milk sweet, wasa smooth sigmoid curve. The equilibrium relative humidity (ERH) of the product was 76% and BET monolayer moisture content 8.73% on dry basis. A negative linear relationship was observed between the logarithm of mold-free shelf-life and ERH at 27 + 1°C in the studied ERH range of 75-92%. Packaging in 100 and 300 gauge low density polyethylene (LDPE-100 and -300) pouches reduced weight loss, browning and free fatty acid (FFA) development, and retarded deterioration of flavor, odor and acceptability of pedha during storage. Peroxide value was not influenced by LDPEpackaging. LDPE-300 was more effective in controlling weight loss, browning and FFA formation than LDPE-100. Film thickness, however, did not influence the organoleptic attributes significantly.