Effect of Packaging Materials and Modified Atmosphere Packaging on the Shelf-life of Khoa

Abstract

Preservation of freshly prepared Khoa was carried out at room temperature (25±1°C) and refrigerated temperature (5±1°C) by using different packaging materials such as LDPE, aluminum foil/PVC and three layer laminated (polyester/ met. BOPP/LDPE) in different conditions viz. normal and shrink. All of the packaging materials on both conditions showed no significant difference except normal LDPE on mean sensory score and chemical parameters of Khoa during storage at 5±1°C whereas it showed highly significant difference at 25±1°C among three packaging materials. Three layer laminated sample showed significantly higher sensory quality, high pH, low acidity, peroxide value (PV), free fatty acids (FFA) and lower microbial count than other two packaging materials. Similarly, shrink packaged sample showed better quality in terms of sensory and microbial attributes of Khoa compared to normal packaging. No colonies of yeast and mold, coliform were observed during the storage period. Shrink packaged Khoa in three layer laminated increased storability to 27 days at 25±1°C against three days for unpacked ordinary Khoa. Key words: Khoa preservation; packaging materials DOI: 10.3126/njst.v11i0.4129Nepal Journal of Science and Technology 11 (2010) 87-94

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

“…The decrease in flavour scores may be attributed to slight loss of freshness, which is inherent with any food product. Acharya and Agrawal (2010) observed that khoa was acceptable up to 9 days at 25 0 C in normal LDPE pouches. reported that Peda stored in LDPE pouches was acceptable up to 10 days.…”

“…The product slightly got dried up due to evaporation of moisture which also resulted in decrease in colour and appearance scores. Acharya and Agrawal (2010) observed that khoa was acceptable up to 23 days at 25 0 C in 3-layer laminated package. reported that Peda stored in LDPE pouches was acceptable up to 10 days.…”

“…Acharya and Agrawal (2010) reported for khoa that it was acceptable up to 23 days at 25 0 C in 3-layer laminated package.…”

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

“…Various attempts were taken by the researchers to prevent the deterioration of Khoa by application of steam for 15-20 min [13], ultraviolet radiation [14] and by the addition of cane-sugar [15]. Shelf-life extension of Khoa and Khoa based products with various approaches like different packaging materials [16][17][18], addition of preservatives (potassium sorbate, nisin, herbal extracts) and antioxidants [19][20][21][22][23][24] were reported. A significant reduction of yeast and mold count was reported by the use of solar radiation [25].…”

Forced Convection Drying of Khoa: A Heat Desiccated Milk Product

“…The shelf life of khoa samples was extended by the application of ultraviolet radiation [5] and by the addition of cane-sugar [6]. Various approaches like different packaging materials [7][8][9], addition of preservatives and antioxidants [10][11][12][13][14][15] were reported to increase the shelf life of khoa. A significant reduction of yeast and mold counts was reported by the use of solar radiation [16,17].…”