Evaluation of beeswax coated coconut shells for packaging of set-type dahi: an Indian fermented product.

Abstract

An attempt was made to develop coconut shell-based eco-friendly packaging material for the packaging of set-type dahi. Beeswax was used to improve the moisture barrier properties of coconut shell (CS). UV treatment for 60min showed complete disinfection of the coconut shell surface. The top open side of the coconut shell was sealed with aluminium foil using pectin solution as adhesive. Set-type dahi was prepared and packaged in beeswax coated CS (BCCS) and evaluated for physico-chemical, textural, sensorial and microbiological quality changes for a period of 21days at 6 ± 1°C. The rate of increase in acidity was found slower in BCCS as compared to dahi packaged in polypropylene cups (control). There was no whey separation, consequently water-holding capacity and firmness of product were better in dahi packaged in BCCS. The sensorial analysis revealed better body and texture properties for dahi packaged in BCCS. However, the flavour score of dahi packaged in BCCS decreased comparatively after 12days due to the absorption of coconut flavor by the product. These findings demonstrated the potential of coconut shell based eco-friendly packaging material for packaging set-type dahi and thereby aim to reduce the use of non-biodegradable plastics.