Effect of modified atmosphere packaging on the shelf life of lal peda

Abstract

Lal peda is a traditional dairy-based sweet, popular in the Indian subcontinent, but it has a poor shelf life. The lal peda samples were packed in polyethylene bags filled with 3 different gaseous compositions (Air, 70 % N2: 30 % CO2 and 98 % N2) and stored at 10°C. The shelf life was evaluated on the basis of changes in the microbial status of the product such as total plate count, yeast and molds and coliform counts and also the physico-chemical changes such as hydroxy methyl furfural (HMF), thiobarbituric acid (TBA) and free fatty acid (FFA). The microbial spoilage and the indices of chemical changes 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 results showed that samples packed with 70 % N2: 30 % CO2 combination had better shelf stability as compared to the samples packed under air and 98 % N2.

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

“…This decline in the adhesiveness could be due to the decrease in free moisture during the storage. Similar trend in adhesiveness was observed in the Lal peda samples by Jha et al (2013).…”

“…However, the springiness increased with further increase in storage period and varied significantly (P<0.05) with variation in the temperature and gas composition. Jha et al (2013) reported similar observations in Lal peda samples stored under MAP conditions. The springiness values in Kalakand were lower than those reported in Lal peda ), but higher than those reported in brown peda by Londhe et al (2012).…”

“…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.…”

Modified Atmosphere Packaging (MAP) and the Effect of Chemical Preservative to Enhance Shelf Life of Khoa (Heat Desiccated Milk Product)

“…However, commercial application of modern packaging techniques for traditional dairy foods is still limited [6]. Reports have been published on the application of MAP for preservation of Peda [7], Paneer [8, 9], Malai peda [10], Brown peda [11] and Lal peda [6] which shows that this packaging technique holds a promise for enhancing the shelf life of traditional dairy foods.…”