Effect of packaging material on shelf-life of basundi manufactured using ohmic heating
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Authors
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Pankaj Parmar
Mansinh Institute of Dairy and Food Technology, Mehsana, Gujarat
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A K Singh
ICAR-NDRI, KARNAL
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V K Gupta
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Sanket G BORAD
ICAR-NDRI, KARNAL
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P N Raju
ICAR-NDRI, KARNAL
Keywords:
Basundi, Hydroxymethylfurfural, Ohmic heating, Retort pouch, Shelf-lifeAbstract
Storage stability of basundi, a traditional dairy product is characterized by sweet, nutty, caramelized flavor, brown color, and thick consistency. Buffalo milk basundi manufactured with 5% sugar (w/w) of milk and processed by applying 13.33 V/cm in an Ohmic heater and by the conventional method was packed in two different types of packages i.e. PS cup and retort pouch. Color indices measured as whiteness (L*) decreased significantly (p<0.05), whereas redness (a*) and yellowness (b*) values increased during storage, FFA content and titratable acidity of basundi, as well as Maillard browning determinant i.e. HMF content, enhanced continuously. Organoleptic evaluation stored basundi indicated that storage period and packaging material significantly affected it.Â
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