SHELF LIFE ENHANCEMENT OF COCONUT BURFI – AN INDIAN TRADITIONAL SWEET

Abstract

Coconut burfi is a popular traditional sweet of south India. The high percentage of saturated fat present in the product makes it susceptible to hydrolytic rancidity. The resulting increase in free fatty acid content coupled with mold growth limit its shelf life to 7–10 days in unpacked condition. Studies have been carried out on packaging and storage aspects of coconut burfi to extend its shelf life. The samples were packed in flexible pouches of multilayer films consisting of (1) polyester/polyethylene; and (2) polyester/aluminum foil/polypropylene under the following conditions: (1) normal packing; (2) 99% vacuum packaging; and (3) in‐package heat processing, and were stored at 27C temperature and 65% relative humidity and periodically withdrawn to monitor changes in chemical, microbiological and sensory qualities. A maximum of 75 days shelf life was obtained for heat‐processed samples as against <15 and 45 days for air and vacuum packed samples respectively in both packaging materials. PRACTICAL APPLICATIONS By this study, the shelf life of coconut burfi has been extended to two and a half months, which enables to increase the marketability and sale of the product and make the nutritious product conveniently available for everybody.

Utilization of Virgin Coconut Meal (VCM) in the Production of Ready-to-Eat Indian Traditional Sweet Meat Using Response Surface Methodology

“…Earlier, Satyanarayan Rao et al [7,8] also attempted to enhance the shelf life of coconut based traditional Indian sweet meats such as Holige (sweet stuffed chapatti), Modaka and burfi by incorporating 0.2% sorbic acid and packing them in PP (75 µ) and paper (42GSM)-aluminium foil (0.02 mm)-polyethylene (37.5 µ) laminate pouches (PFP) up to 6 months at ambient temperatures. Gupta et al 2010 attempted in-pack heat processing for extending the shelf life of coconut burfi in flexible pouches of multilayer film up to 75 days at 27˚C [9].…”

“…Although some work-Meat Using Response Surface Methodology j XX ers have tried to extend the shelf life of desiccated coconut powder based traditional Indian sweet products viz. Holige, Modaka, Burfi [7][8][9], no data is available on the composition, method of preparation and packaging requirements of virgin coconut meal (VCM) based ladoo. Since the spoilage in them is largely due to yeasts and molds, studies were undertaken to extend their shelf life under ambient temperature condition (15˚C -34˚C) by incorporating sorbic acid, an effective antimycotic agent.…”

Effect of Processing Variables on Quality Parameters of Cocadas with Panela

“…In turn, the high correlation coefficients confirm the fit of the data in the statistical regression models, which allow to represent the behavior of the evaluated textural parameters in the cocadas with panela. In other researches, Talwar&Brar [36]who evaluated variants of Pinni, a traditional Indian milk-based sweet obtained good acceptance from panelists. Gupta et al, [37]performed sensory tests with 10 trained-panelists on a traditional South Indian sweet known as burfi which uses grated coconut.…”

Selection of levels of ingredients for the preparation of milk-coconut sweet based on sensory and instrumental colour attributes

“…Previously a few studies (Rao et al, 1990;Rao et al, 1999;Gupta et al, 2010) were conducted on desiccated coconut based products viz., holige, modaka, burfi, respectively which focussed mainly on enhancement of their shelf life. Srivastava et al (2011) standardized the process for the preparation of ready-to-eat sweetmeat, using virgin coconut meal (VCM) or desiccated coconut powder and observed very good compatibility between milk and coconut flavour.…”