Effect of packaging techniques on shelf life of brown peda, a milk-based confection

Londhe, G. K.; Pal, Dharam; Panjagari, Narender Raju

doi:10.1016/j.lwt.2011.12.025

Cited by 46 publications

(88 citation statements)

References 7 publications

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“…It was observed that gradual increase was not significant up to8 th day of storage, after that there was significant difference found in acidity during storage in all packaging materials. The similar findings were found by Londhe et al, (2012) who reported that increase in acidity of brown Peda during storage for 20 days at 30 ºC and observed increase in acidity of Peda during storage for 12 days at 25ºC.…”

Section: Resultssupporting

confidence: 90%

“…Similar findings were observed by Mahalingaiah et al, (2014) during storage of Kunda in LDPE pouches at 30°C. In another study, moisture loss was found with progression of storage period as reported by Londhe et al, (2012) for brown Peda and Jha et al, (2014) for lal Peda.…”

Section: Resultsmentioning

confidence: 68%

“…Kumar et al, (1997) also reported a decrease in pH of Peda during storage for 180 days at 20ºC. Londhe et al, (2012) found that decrease in pH of brown Peda during storage for 20 days at 30ºC in cardboard boxes.…”

Section: Resultsmentioning

confidence: 92%

“…Several studies have been reported for extension of shelf life of plain peda (Biradar et al, 1985;Reddy and Rajorhia, 1983;, brown peda (Londhe et al, 2012), and Kunda (Mahalingaiah, 2008), which are sugar containing products like Thirattupal, using different packaging materials. However, no information is available on the use of different packaging materials used for extension of shelf life of Thirattupal.…”

mentioning

confidence: 99%

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Effect of Different Packaging Materials on the Physico-Chemical, Microbiological and Sensory Quality of Thirattupal during Storage

Sutariya¹,

Rao²

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Resultssupporting

confidence: 90%

Section: Resultsmentioning

confidence: 68%

Section: Resultsmentioning

confidence: 92%

mentioning

confidence: 99%

See 2 more Smart Citations

Effect of Different Packaging Materials on the Physico-Chemical, Microbiological and Sensory Quality of Thirattupal during Storage

Sutariya¹,

Rao²

2017

Int.J.Curr.Microbiol.App.Sci

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“…1(b), but remained above the minimum acceptable limits, usually 65% score (Londhe et al 2012) of the total score during storage. Body and texture score of control and experimental PMC differed significantly (p<0.05) throughout storage with a higher score for experimental PMC which was reported to be firmer.…”

Section: Discussionmentioning

confidence: 92%

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Khetra

Chavhan

Kanawjia

et al. 2015

Dairy Sci. & Technol.

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Dietary sodium has been considered to cause hypertension and other health ailments. Processed Mozzarella cheese (PMC) is a type of processed cheese that contains high sodium in the form of sodium chloride and sodium emulsifying salts. Henceforth, the aim of this study was to investigate the effect of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl) and total replacement of sodium-based emulsifying salts with potassium-based emulsifying salts in the production of experimental PMC. A blend of potassium citrate and dipotassium phosphate (1:1) was used as an emulsifying salt. Changes in sensory attributes, physico-chemical characteristics, and functional properties of PMC were analyzed and compared with the corresponding changes in a control PMC made with NaCl and trisodium citrate. Products were evaluated after regular intervals of 7 days up to 56 days. Significant differences in flavor (28-56 days), sensory body and texture, acid degree value (0-42 days), soluble protein, titratable acidity (7-56 days), pH (7-56 days), meltability (0-56 days), and stretchability (4-49) were evident between the control and experimental PMC over storage. It appears that potassium replacement of sodium resulted in a low decrease in casein hydration and an increase in pH and bitterness. This subsequently resulted in a lower rate of proteolysis, lower flavor scores, lower meltability, lower titratable acidity, lower acid degree values, and greater stretchablity and sensory body and texture scores.

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Replacement of sugar in the product formulation of “Bomboyson” by jaggery

Gartaula

Bhattarai

2014

Food Science & Nutrition

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“Bomboyson” is a traditional heat desiccated dairy product of eastern Nepal, prepared using khoa, sugar, and ghee, and has a great commercial potential. This study was carried out to standardize the product and study its nutritive value and storage life for the organized production. The formulation was based on survey and the best product was selected using 9-point hedonic rating scale method. The sugar in the best product was replaced by jaggery, and both were compared with the most popular market product for sensory and nutritional qualities. The products were stored at ambient (25°C) and refrigerated (5°C) temperatures to study the microbiological qualities. Bomboyson prepared from 100 parts khoa, 40 parts sugar, and 20 parts ghee was found to be superior (P < 0.05) in terms of overall sensory attributes. The proximate composition of sugar-added bomboyson was found to be 8.98 ± 0.04% moisture, 28.66 ± 1.16% fat, 16.42 ± 0.56% protein, 1.08 ± 0.12% total ash, 44.86 ± 0.86% carbohydrate, and 91.02 ± 0.04% total solids. The proximate composition of control and sugar-added product were same (P > 0.05) while both the product had lower contents (P < 0.05) of moisture and total ash than the jaggery-added product. The microbiological study confirmed that the products were acceptable throughout the storage period of 28 days at 5°C and 21 days at 25°C.

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Effect of packaging techniques on shelf life of brown peda, a milk-based confection

Cited by 46 publications

References 7 publications

Effect of Different Packaging Materials on the Physico-Chemical, Microbiological and Sensory Quality of Thirattupal during Storage

Effect of Different Packaging Materials on the Physico-Chemical, Microbiological and Sensory Quality of Thirattupal during Storage

Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts

Replacement of sugar in the product formulation of “Bomboyson” by jaggery

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