NDLI: Effect of modified atmospheric packaging on chemical and microbial changes in dietetic rabri during storage

Content Provider	Springer Nature Link
Author	Ghayal, Gajanan Jha, Alok Kumar, Arvind Gautam, Anuj Kumar Rasane, Prasad
Copyright Year	2013
Abstract	Rabri is a dairy based sweet popular in the Indian subcontinent. The high sugar and fat content impose restrictions on its consumption due to health reasons. Dietetic rabri was prepared by the replacement of sugar with aspartame. Inulin was added to partially replace the milk fat and to improve the consistency of rabri. The rabri samples were packed in the polyethylene bags filled with different gaseous compositions (Air, 50 % CO2:50 % N2 and 100 % N2) and stored at 10 °C. The shelf life was evaluated on the basis of changes in the chemical quality parameters such as HMF, TBA and FFA and microbial content such as total plate count, yeast and molds and coliform counts. The chemical parameters and microbial spoilage increased in all the samples with the progression of storage period. The samples packed with air showed significantly higher chemical deterioration and microbial spoilage as compared to the other two combinations. The samples packed with 100 % N2 were more shelf stable than with air and 50 % CO2:50 % N2 combinations.
Starting Page	1825
Ending Page	1829
Page Count	5
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	3
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-09-25
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Dietetic rabri Modified atmospheric packaging Inulin Aspartame Coliform Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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