Effect of modified atmospheric packaging on chemical and microbial changes in dietetic rabri during storage

Abstract

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 atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties

“…The delayed lipolysis in Kalakand samples stored under MAP could be attributed to the absence of oxygen in the package. Similar findings were reported by Londhe et al (2012), Jha et al (2013) and Ghayal et al (2013).…”

“…As Kalakand is a heat desiccated dairy product, oxidation may set in during the processing, thus increasing the TBA value. Similar observations were made by Ghayal et al (2013).…”

“…The reduction of moisture content was highest in samples packed under air, while it was the lowest in the samples packed under 50 % N 2 : 50 % CO 2 , at all the temperatures under study. Ghayal et al (2013) and Jha et al (2013) showed similar changes in the control and the MAP packed Rabri and Lal peda samples, respectively.…”

“…However, it was observed that the samples stored at 50 % N 2 : 50 % CO 2 , inhibited the microbial growth with greater efficiency than those of the former. This could be attributed to the combined benefits of N 2 and CO 2 as reported by several workers (Daniels et al 1985;Banks and Annis 1990;Davis 1998;Devlieghere and Debevere 2000;Arvanitoyannis et al 2011;Ghayal et al 2013;Jha et al 2013). Smith et al (1986) reported that crusty rolls packed in MAP (40 % N 2 : 60 % CO 2 ) remained mold free even for as Changes in moisture content Moisture content of any product is a critical parameter in determining the textural and organoleptic parameters of the product.…”

Effect of cardamom powder and rosemary extract on textural, sensory, microbiological and colour properties of pinni during storage

“…Quality and properties of packaging material affects shelf life of a food product. Several studies have been reported on increased shelf-life of traditional dairy products using spices and herbs (Londhe et al 2012 andGhayal et al 2015). Sweets like kalakand, milk-cake and other sweets have been packaged in paper cartons or duplex board boxes as reported by Goyal and Rajoriha (1991) to enhance shelf life.…”