Mathematical Models Describing Deterioration Kinetics of Mathura Peda

Abstract

Mathura peda, one of the most popular milk products in India, was studied to develop mathematical models for deterioration under different isothermal and steady state water activities. Parameters that were considered in the study include pH, TBA, HMF, body and texture and sensory evaluation. The mathematical model for predicting quality deterioration was developed by integrating selected multiple regression equations and kinetic functions of the variables. Thus, three models which used pH, TBA and HMF, were calculated for three different water activities 0.810, 0.592 and 0.432. The prediction performance was judged on the basis of percent root mean square error. The RMS percent obtained were comparatively better can be used for prediction of shelf life.