Effect of temperature on physico-chemical and sensory attributes of bottle gourd burfi

Abstract

The present study was conducted to evaluate the shelf life of prepared composite bottle gourd burfi at two different temperatures. The product was packed in cardboard boxes (1.41 mm thick) lined with butter paper (0.01 mm thick) and stored at ambient (25±2°C) and refrigeration (4±1°C) temperature. The physico-chemical, microbiological, textural as well as sensory quality of the stored product was studied and the results indicated that the product became sensorily unacceptable after 12 & 9 days kept at refrigeration and ambient temperatures, respectively. The continuous loss of moisture content was observed during storage at both the temperatures; however the loss of rate was higher at ambient temperature. HMF, tyrosine and FFA value also increased during storage and these changes were aggravated at ambient temperature. Visible yeast and mould growth was observed on product after 9 days at ambient temperature. The storage study indicated that the product had a shelf life of 9 days at ambient temperature and 12 days at refrigeration temperature.