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Shelf‐Life Extension of Pedha by Packaging
Author(s) -
BIRADAR U.S.,
DEV D. K.,
INGLE U. M.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13275.x
Subject(s) - low density polyethylene , browning , shelf life , food science , flavor , mold , chemistry , moisture , polyethylene , relative humidity , materials science , composite material , organic chemistry , physics , thermodynamics
Adsorption‐desorption isotherm of pedha, a popular Indian milk sweet, was a smooth sigmoid curve. The equilibrium relative humidity (ERH) of the product was 76% and BET monolayer moisture content 8.73% on dry basis. A negative linear relationship was observed between the logarithm of mold‐free shelf‐life and ERH at 27 ± 1°C in the studied ERH range of 75–92%. Packaging in 100 and 300 gauge low density polyethylene (LDPE‐100 and −300) pouches reduced weight loss, browning and free fatty acid (FFA) development, and retarded deterioration of flavor, odor and acceptability of pedha during storage. Peroxide value was not influenced by LDPE‐packaging. LDPE‐300 was more effective in controlling weight loss, browning and FFA formation than LDPE‐100. Film thickness, however, did not influence the organoleptic attributes significantly.