Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties
2015
Jain, Vishal | Rasane, Prasad | Jha, Alok | Sharma, Nitya | Gautam, Anuj
Kalakand, a popular traditional milk sweet of Indian sub-continent, was packaged under air and modified atmospheric packaging (MAP) conditions (98 % N₂, 98 % CO₂ and 50 % N₂: 50 % CO₂). The samples were stored at 10, 25 and 37 °C and evaluated for various physico-chemical, microbial, textural and sensory changes, in order to establish the applicability of MAP for storage of Kalakand. It could be established that the MAP conditions of 50 % N₂: 50 % CO₂and storage at 10 °C, were the most suitable conditions for preserving the Kalakand for upto 60 days.
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