Abstract
In the present study, changes in compositional, physico-chemical, sensory and microbial properties (SPC, coliform count and yeast and mould count) of low calorie burfi packed in low density polyethylene (LDPE) film was monitored. The changes were studied at 37 ± 1ºC and 4±1ºC on every 7th day of storage till the products became unacceptable. The sucralose content in low calorie burfi was estimated and found to be 150ppm. The pH was found to significantly (p<0.05) decreased during the storage period whereas acidity, FFA, TBA value and solublenitrogen contents increased significantly (p<0.05). The standard plate counts and yeast and mould counts were found to increased progressively during storage whereas coliform count was absent in the product throughout the storage period. Shelf life study showed that developed low calorie burfi had a shelf life of 20days under refrigeration and 7 days at ambient temperature.
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