Storage studies on textural aspects of selected Indian dairy products

Abstract

The present study was undertaken to study the effect of storage temperature on the textural properties of market samples of Paneer, Kaju Katli and Rajmalai. The investigation was done to know the significance of the effect of ambient (fluctuating) versus steady storage temperature conditions on the textural properties of products. Ambient storage in the glass shelves or jar is the most common and preferred method of storage by sweet vendors in India. So the market samples of products were procured and stored at designated temperature conditions, (5 ± 1 0C, 80± 5% RH) incubator at (18 ± 1 0C, 55± 5% RH) and (30 ±1 0C, 55± 5% RH), and at ambient condition (18 – 30 0C, 70 ± 5% RH) for different time periods. Such products are subjected to fluctuating environmental conditions. The result indicates that, the primary textural characteristics of Paneer and Kaju Katli were not significantly affected by the fluctuation of ambient storage temperature for the short shelf life at that temperature but the adhesiveness, cohesiveness and springiness of Rajmalai were significantly affected by the fluctuation of ambient storage temperature for the long shelf life at that temperature.