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

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Abstract

Kalakand, a popular traditional milk sweet of Indian sub-continent, was packaged under air and modified atmospheric packaging (MAP) conditions (98 % N2, 98 % CO2 and 50 % N2: 50 % CO2). The samples were stored at 10, 25 and 37 °C and evaluated for various physico-chemical, microbial, textural and sensory changes, in order to establish the applicability of MAP for storage of Kalakand. It could be established that the MAP conditions of 50 % N2: 50 % CO2and storage at 10 °C, were the most suitable conditions for preserving the Kalakand for upto 60 days.

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Authors and Affiliations

  1. Department of AH & Dairying, Banaras Hindu University, Varanasi, 221 005, India

    Vishal Jain, Alok Jha & Anuj Gautam

  2. Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005, India

    Prasad Rasane

  3. Department of Farm Engineering, Banaras Hindu University, Varanasi, 221 005, India

    Nitya Sharma

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  1. Vishal Jain
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  2. Prasad Rasane
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  3. Alok Jha
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  4. Nitya Sharma
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  5. Anuj Gautam
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Correspondence to Alok Jha.

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Jain, V., Rasane, P., Jha, A. et al. Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties. J Food Sci Technol 52, 4090–4101 (2015). https://doi.org/10.1007/s13197-014-1501-9

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  • DOI: https://doi.org/10.1007/s13197-014-1501-9

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