Effect of modified atmosphere packaging on the shelf life of lal peda (original) (raw)
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Shelf-Life Extension of Pedha by Packaging
Journal of Food Science, 2006
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.
Effects of Modified Atmosphere Packaging on Shelf Life of Turkish Delight (Lokum)
Journal of Food Protection, 2014
Turkish delight is a sugar-based jellylike confection that has been produced for hundreds of years. In this study, four different modified atmospheres were created in order to extend the shelf life of Turkish delight. Microbiological analyses and sensory evaluations were conducted at the beginning of storage and at 7-day intervals thereafter. Microbiological analyses showed that the numbers of total mesophilic aerobic bacteria within samples stored in a modified atmosphere of 30% CO2 plus 70% N2 were lower than in the other modified atmospheres. According to sensory evaluations, the samples kept in a modified atmosphere of 50% CO2 plus 50% N2 were unacceptable after the 21st day of storage, whereas those kept in modified atmospheres of both 25% CO2 plus 75% N2 and 30% CO2 plus 70% N2 were found to be acceptable even after 30 days of storage.
Physico-chemical and sensory changes during the storage of lal peda
Journal of Food Science and Technology, 2012
Lal peda is a popular heat desiccated traditional dairy delicacy of eastern India specially Uttar Pradesh. It is prepared by blending of khoa and sugar followed by heat desiccation until characteristic reddish brown colour appears. It is a nutritive, palatable and a very good source of energy. In order to commercially manufacture and market lal peda, studies on its shelf-life were considered to be very important. Lal peda samples were packed in paper boxes and stored at two different temperatures i.e. 4 and 37°C and physico-chemical and sensory changes were monitored during storage period. There was a continuous loss of moisture during storage and rate of loss of moisture was higher at 37°C. FFA and HMF contents in lal peda increased during storage and these changes were found to be temperature sensitive. Changes in textural properties of lal peda in terms of hardness, springiness, cohesiveness, chewiness and gumminess were also studied. Lal peda samples stored at 4 and 37°C were acceptable up to 31 days and 9 days, respectively on the basis of textural and sensory attributes.
Journal of Food Science and Technology, 2013
Rabri is a dairy based sweet popular in the Indian subcontinent. The high sugar and fat content impose restrictions on its consumption due to health reasons. Dietetic rabri was prepared by the replacement of sugar with aspartame. Inulin was added to partially replace the milk fat and to improve the consistency of rabri. The rabri samples were packed in the polyethylene bags filled with different gaseous compositions (Air, 50 % CO2:50 % N2 and 100 % N2) and stored at 10°C. The shelf life was evaluated on the basis of changes in the chemical quality parameters such as HMF, TBA and FFA and microbial content such as total plate count, yeast and molds and coliform counts. The chemical parameters and microbial spoilage increased in all the samples with the progression of storage period. The samples packed with air showed significantly higher chemical deterioration and microbial spoilage as compared to the other two combinations. The samples packed with 100 % N2 were more shelf stable than with air and 50 % CO2:50 % N2 combinations.
Effect of Modified Atmosphere Packaging (Map) and Storage on the Chemical Quality of Paneer
Traditional food packaging protects food from external contamination, oxygen, water vapour and light. However, newer packaging technologies such as Modified Atmosphere Packaging (MAP) do more than just provide protection from outside influences. The study was conducted to increase the shelf life of paneer by using MAP technique. The paneer samples were packaged in high barrier bags (LLD/BA/Nylon-6/BA/LDPE) under different atmospheres: atmospheric air (atm 1), vacuum (atm 2), 100% CO 2 (atm 3) and 100% N 2 (atm 4). A headspace to product ratio of 1-2 litres gas / kg product was initially set in the MAP system and stored the samples at 7±1ºC. Periodically, paneer samples were evaluated for changes in chemical characteristics. The analysis of variance of the data revealed that the MAP had significant influence on moisture, titratable acidity, pH, free fatty acids, and tyrosine content of the paneer samples during storage. INTRODUCTION Paneer is a coagulated indigenous milk product, whi...
Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert
Journal of Packaging Technology and Research
In the present study, combination of essential oils (EOs) and packaging materials were evaluated to increase the storage stability of burfi. Combination of turmeric (@ 100 ppm), ginger (@ 200 ppm) and cardamom (@ 300 ppm) EO was incorporated into burfi to exploit their synergistic activity. Burfi samples were packaged in cardboard or HDPE boxes and stored at 37 ± 1 and 4 ± 1 °C. The samples were evaluated for changes in anti-oxidant, physico-chemical, instrumental color, microbiological and sensory attributes. Free radical (ABTS and DPPH) scavenging activity remained significantly (p < 0.05) higher in EOs added and HDPE boxes packaged burfi during the storage period. Extent of lipid oxidation (TBA value) was higher in control sample packaged in cardboard boxes. Change in instrumental color values (L*, a*, b*) were higher in both the samples packaged in cardboard boxes. Decrease in moisture content and water activity was higher for cardboard packaged samples. Increase in total, and yeast and mold count was significantly (p < 0.05) lowered by EOs incorporation in both the packaging materials. Samples packaged in HDPE boxes had lower (p < 0.05) microbial counts after 4th day at 37 ± 1 °C and 10th day at 4 ± 1 °C temperature. Titratable acidity was lower (p < 0.05) in EO added samples. At 4 ± 1 °C, cardboard and HDPE boxes packaged samples were sensorially acceptable up to 15 and 25 days, respectively.
The dairy plants are looking for newer products for diversification and value addition. There is scope for the dairy industry to introduce newer products as healthy, convenience and ready to eat foods for capacity utilization and value addition, but because of complex biochemical composition and high water content, milk and milk products act as an excellent culture medium for growth and multiplication of varieties of microorganisms. Vacuum packaging reduces product shrinkage, trim losses by eliminating oxidation and freezer burn resulting it can enhance product quality. Now a day metabolized polyethylene terephthalate (MET PET) with vacuum packaging have a promising role in storage of various value added milk product. The developed value added Kalakand product (Indian cookie) could be stored successfully for 5 days in MET PET packaging material at 4±1°C and when the product was packaged under vacuum the shelf life increased up to 10 days at 4±1°C.
Foods
Optimization of food storage has become a central issue for food science and biotechnology, especially in the field of functional foods. The aim of this work was to investigate the influence of different storage strategies in a fermented food product (FFP) and further determine whether the regular storage (room temperature (RT) and standard packaging (SP)) could be refined. Eight experimental conditions (four different temperatures × two packaging) were simulated and changes in FFP’s microbial ecology (total bacteria, lactic acid bacteria (LAB), and yeasts) and physicochemical characteristics (pH and moisture content (MC)) were determined following 1, 3, 6, and 12 months. All conditions tested showed a decline in microbial content due to the effect of the temperature, 37 °C being the most detrimental condition, while −20 and 4 °C seemed to be better than RT in some parameters. Vacuum packaging (VP) only had a major effect on MC and we found that VP preserved greater MC values than S...
Molecules
Concentrated cream (CC) is a dairy product containing more than 60% milk fat. CC has a very short shelf life because it is made from unripe cream. The present study aims to determine how packaging with reducing gas (H2) and nitrogen (N2) affects the quality properties and shelf life of CC. For this purpose, lipolysis, oxidation, color, microbiological, and free fatty acid development and the fatty acid composition of modified atmosphere packaged (MAP) CC samples were studied for 28 days. For MAP1, 96% N2 + 4% H2 was used, and for MAP2, 100% N2 and air was used for the control group. During storage, MAP1 samples remained at lower lipolysis (ADV and FFA) and oxidation levels than MAP2 and the control group. The MAP1 and MAP2 methods preserved the color of the samples and reduced the microbial growth rate. A lower formation of free fatty acids was observed in the samples packed with MAP1 and MAP2 than in the control group. The results showed that hydrogen gas positively affected the qu...
Microbial Spoilage of Modified Atmosphere Packaging on Fruits and Vegetables
A study was conducted to investigate the influence of microbiological activity on different quality factors of fruit and vegetable during storage. The fresh produce samples were collected from modified atmosphere packaging shed and assayed by enumerative tests for total aerobic bacteria, total coliforms and Escherichia coli. These samples were also analyzed for Salmonella, Pseudomonas fluorescence and Erwinia carotovora. For strawberry, geometric mean indicator levels ranged from bacterial count 2.6 to 10.7 log cfu/g less than fungal count ranged from 0.6 to 3.9 log cfu/g. For spinach leaves, geometric mean indicator levels ranged from bacterial count 3.0 to 11.2 log cfu/g less than fungal count ranged from 1.5 to 4.2 log cfu/g. Sodium benzoate and benzoic acid were capable of suppressing the growth of major spoilage microorganisms of intermediate fruit and vegetables. However, a number of studies have demonstrated that compounds existing in many chemical preservatives also possess antimicrobial activity. The most effective chemical preservatives were tested for their efficacy of inhibiting microbial growth in inoculated fresh fruit and vegetables.