Shelf life enhancement of low calorie and fiber-enriched Sandesh by Modified Atmosphere Packaging
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Authors
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Himanshu Kumar Rai
Department of Dairy Science & Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi
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Dinesh Chandra Rai
Department of Dairy Science & Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi
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Arvind Kumar
Department of Dairy Science & Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi
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Shikha Pandhi
Department of Dairy Science & Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi
Keywords:
Sandesh, Sensorial, Shelf life, TexturalAbstract
Sandesh is the most popular Chhana-based sweet delicacy of the eastern part of India, especially West Bengal, India. Sandesh is a heat-acid coagulated product that is rich in high quality animal protein, fat, minerals, and vitamins. The present research was conducted to study the effect of three different combinations of gases i.e. 98Â % CO2, 98Â % N2Â and 50Â %Â N2: 50Â % CO2Â on the shelf life of low calorie and fiber-enriched Sandesh samples. The samples packed under air were kept as control. The samples were stored in a BOD incubator at 25 and 370C and analyzed for microbial, textural and sensorial changes at an interval of 07Â days up to 28Â days. The samples packed with air showed significantly higher textural and sensorial changes and microbial spoilage as compared to the other three combinations. The results showed that samples packed with 50 % N2: 50 % CO2 combination had better shelf stability as compared to the samples packed under air, 98 % N2 and 98% CO2.
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