Modified Atmospheric Packaging (MAP) of Trichosanthes Dioica (Parwal) Sweet and Effect of Storage Temperature on the Physicochemical, Microbial and Sensory Characteristics

Brij Bhushan Mishra,Avinash Singh Patel,Rama Chandra Pradhan,Rajendra Kumar Pandey

doi:10.12944/crnfsj.7.3.11

Abstract

Trichosanthes dioica (Parwal) sweet was packed under air and modified atmospheric packaging (MAP) with a gas composition of 98% N2 (2% O2 impurity), and 70% N2 : 30% CO2, respectively. The samples were stored at 5, 10 and 25oC and evaluated for various microbial count, nutritional analysis (moisture, fat and protein), titratable acidity (TA), total carotenoids, vitamin C, DPPH inhibition activity, total phenolic content, hydroxymethylfurfuraldehyde (HMF), thiobarbituric acid (TBA), free fatty acid (FFA), Textural profile analysis and sensory attributes. Results showed that a combination of 70 %N2+30% CO2 had most significant effect to arrest the microbial growth followed by 100% N2 and fresh. Similarly this combination of N2 and CO2 retained the proximate and textural quality of the products concluded that the MAP conditions of 70% N2: 30% CO2 and storage at 5°C, were the most suitable conditions for preserving the Parwal sweet up to 50 day.

Highlights

From time immemorial ethnic food such as traditional sweets has played a significant role in our society and religion
In the samples stored under air as control, 98% N2, and 70% N2: 30% CO2 at 25°C microbial count (TPC and yeast and mold count (YMC)) recorded as their critical limits (>5.0) within 10 days (Table 1)
The result was agreement with the results reported by Jha et al.,[8] and Londhe et al.,[10] for lal peda and brown peda cohesiveness, was remain constant stored under modified atmosphere packaging (MAP) condition

Summary

Introduction

From time immemorial ethnic food such as traditional sweets has played a significant role in our society and religion. For lal peda packed under the gas composition of 70 % N2: 30 % CO2 was better to retain the shelf life with respect to sample packed 98 % N2 followed by air atmosphere.[8] Another study reported that the effect of MAP on the shelf life of kalakand was up to 60 days in the gas composition of 50% N2 and 50% CO2 at 10°C 98 % N2 and 98 % CO2 was least significant at all storage temperature (5, 10 and 37°C).[36] no scientific evidence is available on the modified atmosphere packaging (MAP) and storage stability of laboratory prepared Parwal sweet

Objectives

Results

Conclusion