Skip to main content
SpringerLink
Log in

Study on the effect of packaging materials on the physico-chemical, microbiological and sensory quality of kunda

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Kunda, an indigenous heat desiccated sweet product prepared from milk and sugar, has a shelf-life of a few days under market conditions. In this study, shelf-life of kunda packed in select packaging materials viz. LDPE, metallised polyester and tin cans and stored at 30° and 5 °C was investigated. During storage, several changes took place in physico-chemical and sensory characteristics, the changes being faster at 30 °C than at 5 °C. The storage study indicated that kunda was acceptable throughout the storage period of 42 days at 30 °C and 90 days at 5 °C, irrespective of packaging material. However, the rate of changes in characteristics of the product packaged in tin cans and metalized polyester was slower. Hence, it was recommended that kunda be packed in tin cans and metallised polyester pouches which possess high barrier properties for achieving long shelf-life.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  • Amerine MA, Pangborn RM, Edward B (1965) Principles of sensory evaluation of food. Academic, New York

    Google Scholar 

  • Anon (2006) Research and development support for process up gradation of indigenous milk products for industrial application. Net work project report. NDRI (Southern campus), Bangalore

  • BIS (1980a) SP: 18 Hand book of food analysis Part I General methods. Bureau of Indian Standards, New Delhi

    Google Scholar 

  • BIS (1980b) IS: 4883 Indian standards specification for khoa. Bureau of Indian Standards, New Delhi

    Google Scholar 

  • BIS (1981) SP: 18 Part XI Hand book of food analysis Part XI Dairy Products. Bureau of Indian Standards, New Delhi

    Google Scholar 

  • Fontana AJ, Campbell CS (2004) Water activity. In: Nollet LML (ed) Hand book of food analysis, vol.1. Marcel Dekker Inc, New York, pp 49–50

    Google Scholar 

  • Gothwal PP, Bhavadasan MK (1992) The role of proteins in browning in milk. Indian J Dairy Sci 45:419–423

    CAS  Google Scholar 

  • Goyal GK, Srinivasan MR (1988) Protective role of packaging materials in refrigerated conditions on the microbiological quality of khoa. Asian J Dairy Res 7:66–72

    Google Scholar 

  • Goyal GK, Srinivasan MR (1989) Effect of packaging on the chemical quality of khoa during storage. Indian J Dairy Sci 42:165–170

    CAS  Google Scholar 

  • Kalra MS, Laxminarayana H, Dudani (1973) Use of nisin for extending shelf-life of processed cheese and khoa. J Food Sci Technol 10:92–94

    CAS  Google Scholar 

  • Kulkarni S, Ghosh BC, Balasubramanyam BV, Jayaraj Rao K (2001) Kunda-desiccated dairy product of northern Karnataka. Indian Dairyman 53:65–67

    Google Scholar 

  • Kumar A, Rajorhia GS, Srinivasan MR (1975) Effect of modern packaging materials on the keeping quality of khoa. J Food Sci Technol 12:172–177

    CAS  Google Scholar 

  • Mahalingaiah L, Venkateshaiah BV, Jayaraj Rao K, Balasubramanyam BV, Ghosh BC, Kulkarni S (2000) Incorporation of caramelized sugar in the production of kunda. Poster paper presented at Indian convention of food scientists and technologists. Nov. 22–24, Mysore

  • Menon RR, Magdaline EEF, Jayaraj Rao K, Ghosh BC, Balasubramanyam BV, Chand Ram (2004) Energy conservation in the production of kunda by interaction effect of sodium citrate and caramelized sugar. Poster paper presented at Indian convention of food scientists and technologists, 12–13, December, Mysore

  • Namiki M (1988) Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and developments of antioxidants and mutagens. Adv Food Sci 32:115–184

    CAS  Google Scholar 

  • Navajeevan B, Rao KJ (2005) Physico-chemical changes in retort processed kunda. Indian J Dairy Sci 58:392–399

    CAS  Google Scholar 

  • Prajapati JB, Ramachandran L, Dave JM (1986) Effect of added sugars on water activity and shelf-life of khoa. Asian J Dairy Res 5:25–29

    Google Scholar 

  • Rajarajan G, Naresh Kumar C, Elango A (2006) Effect of antifungal agents on keeping quality of khoa. Indian J Dairy Sci 59:7–9

    CAS  Google Scholar 

  • Rao OV, Sing S, Singh S (1977) Effect of packaging materials on the keeping quality of khoa. J Food Sci Technol 14:152–156

    CAS  Google Scholar 

  • Ravindrakumar, Bandopadhyay AK, Punjrath JS (1997) Shelf-life extension of peda using different packaging techniques. Indian J Dairy Sci 50:40–49

    Google Scholar 

  • Rudreshappa KG, De S (1971) Studies on preservation of khoa. J Food Sci Tech 8:50–52

    Google Scholar 

  • Sawhney IK, Patil GR, Kumar B, Grover S (1997) Influence of water activity adjustment on sorption characteristics and acceptability of khoa. J Food Sci Technol 34:123–127

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Dairy Technology, Dairy Science College, Karnataka Veterinary, Animal and Fishery Sciences University, Hebbal, Bangalore, 560 024, India

    L. Mahalingaiah & B. V. Venkateshaiah

  2. National Dairy Research Institute (Southern Campus), Adugodi, Bangalore, 560 030, India

    S. Kulkarni & K. Jayaraj Rao

Authors
  1. L. Mahalingaiah
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. B. V. Venkateshaiah
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. S. Kulkarni
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. K. Jayaraj Rao
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to L. Mahalingaiah.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Mahalingaiah, L., Venkateshaiah, B.V., Kulkarni, S. et al. Study on the effect of packaging materials on the physico-chemical, microbiological and sensory quality of kunda . J Food Sci Technol 51, 1000–1005 (2014). https://doi.org/10.1007/s13197-011-0562-2

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-011-0562-2

Keywords

Search

Navigation