In the present study, changes in compositional, physico-chemical, rheological, sensory and microbial properties (SPC, coliform count and yeast and mould count) of rava burfi packed in composite polyethylene terephthalate (PET)/low density polyethylene (LDPE) film was monitored during storage at room temperature (30± 2 °C) and refrigerated temperature (7±2 °C) on every 3 rd for room temperature and on every 7th day for refrigerated temperature of storage till the products became unacceptable. All the changes related to composition, acidity, water activity, Free Fatty Acid (FFA), soluble nitrogen, 5-Hydroxy Methyl Furfural (HMF) and Thiobarbituric Acid (TBA), rheological, sensory and microbiological properties of rava burfi were found to be significantly (P<0.05) affected by storage period (i.e. 9 days at room temperature (30±2 °C) and 35 days at refrigerated (7±2°C) temperat ure). During storage period there was a decrease in moisture content (2.5 to 3.0%) and water activity and an increase in fat, protein, lactose, ash, added sugar, acidity, FFA, soluble nitrogen, TBA and HMF both at ambient (30±2 °C) a s well as at refrigerated (7±2°C) temperature. Changes in rhe ological attributes at both ambient and refrigerated temperatures of storage indicated that there was an increase in hardness, gumminess, chewiness and adhesiveness whereas there was decrease in cohesiveness and springiness values. The sensory scores in terms of flavour, body and texture, colour and appearance and overall acceptability were found to be significantly (P<0.05) decrease with progressive increase in storage period. The shelf life of rava burfi was found to be 9 days at room temperature (30±2 °C) and 35 days at refrigerated (7±2°C) temperature.
Burfi, Cereal, Khoa, Rava, Semolina
Anon (1979). Annual Report CFTRI, Mysore. 1978-79:31.
Anon (2012). Department of animal husbandary. Dairying and Fisheries, Ministry of Agriculture. Cited from www.nddb.org.
AOAC (1970). Official methods of analysis of the association of official analytical chemists methods of analysis.
Bhatele, I.D. (1983). Studies on the production, packaging and preservation of burfi, Ph. D. Thesis, Kurukshetra University, Kurukshetra.
Biradar, U.S., Dev, D.K. and Ingle, U.M. (1985). Shelf life extension of pedha by packaging. J. Food Sci., 50(1): 51-55.
Chawla, R., Patil, G.R. and Singh, A.K. (2013). Effect of temperature on sensory and textural attributes of functional doda burfi (Indian milk cake). J. Food Sci. Technol., DOI 10.1007/s13197-013-1027-6.
Deeth, H.C., Fitz-Gerald, C.H. and Wood, A.F. (1975). A convenient method for determining the extent of lipolysis in milk. Aust. J. Dairy Technol., 30(3): 109-111.
Dwarkanath, C.T. and Srikanta, S. (1977). Studies on the microbiological quality of traditional Indian sweet meat products. J. Food Sci. Technol., 14: 201-204.
Garg, S.R. and Mandokhot, U.V. (1984). Studies on microbial and chemical profile of some Indian sweetmeats and their significance. Indian J. Dairy Sci., 37(4): 326-333.
Goyal, G.K., Srinivasan, M.R. (1988). Protective role of packaging materials in refrigerated conditions on the microbiological quality of khoa. Asian J. Dairy Res., 7: 66-72.
Goyal, G.K., Srinivasan, M.R. (1989). Effect of packaging on the chemical quality of khoa during storage. Indian J. Dairy Sci., 42: 165-170.
IS:1155 (1968). Specifications for Wheat Atta. In: ISI Handbook of Food Analysis. Part IV (1984). p 115.
IS:1166 (1968). Specifications for condensed milk, partly skimmed and skimmed condensed milk (second revision), Indian Standards Institution, Manak Bhavan, New Delhi.
IS:1479 (Part II) (1961). Methods of test for dairy industry, (Part II). Chemical analysis of milk, Indian Standards Institution, Manak Bhavan, New Delhi.
IS:1547 (1985). Specifications for Infant Milk Foods. Bureau of Indian Standards, Manak Bhavan, New Delhi.
IS:2311 (1963). Fat extraction apparatus for milk and milk products (first revision), Indian Standards Institution, Manak Bhavan, New Delhi.
IS:2802 (1964). Specifications for ice-cream. Indian Standards Institution, Manak Bhavan, New Delhi.
IS:5550 (2005). Indian Standard specification for Burfi, Indian Standards Institution, New Delhi.
IS:1010 (1968). 1st Revision. Indian Standards specifications for suji or rawa (Semolina). Bureau of Indian Standards, New Delhi.
ISI Handbook of food analysis (1989). SP: 18 (Part XI – Dairy Products). Bureau of Indian Standards, Manak Bhavan, Bahadur Shah Zafar Marg, New Delhi, India.
Itagi, H.N., Singh, V., Indiramma, A.R. and Prakash, M. (2011). Shelf stable multigrain halwa mixes: preparation of halwa, their textural and sensory effect. J. Food Sci. Technol. DOI: 10.1007/s13197-011-0423-z.
Jenness, R. and Patton, S. (1969). Milk Proteins. In: Principles of Dairy Chemistry. John Wiley and Sons Inc. pp 101-157.
Kalra, M.S., Laxminarayan, H. and Dudani, D. (1973). Use of nisin for extending shelf-life of processed cheese and khoa. J. Food Sci. Technol., 10: 92-94.
Keeney, M. and Bassette, R. (1959). Detection of Intermediate Compounds in early stages of reaction in milk products. J. Dairy Sci., 42(6): 945-960.
Khan, M.A., Semwal, A.D., Sharma, G.K., Yadav, D.K. and Srihari, K.A. (2008). Studies on the development and storage stability of Groundnut (Arachis Hypogea) Burfi. J. Food Quality, 31: 612–626.
Kosikowaski, F. (1982). Cheese and Fermented milk Products. Kosikowaski F.V. (Ed), Associates Publ. New York, p 568.
Law B.A. (1979). Enzymes of psychrotrophic bacteria and their effect on milk and milk products. J. Dairy Res., 46: 573-588.
Londhe, G., Pal, D. and Raju, P.N. (2012). Effect of packaging techniques on shelf life of brown peda, A milk based confection. Food Sci. Technol., 47: 117-125.
Millward, D.J., Fereday, A., Gibson, N.R., Cox, M.C. and Pacy, P.J. (2002). Efficiency of utilization of wheat and milk protein in healthy adults and apparent lysine requirements determined by a single-meal [1-13C] leucine balance protocol. Am. J. Clin. Nutr.,76:1326–34.
Misra, A.K. and Kuila, R.K. (1988). Microbiological quality of burfi and sandesh. Asian J. Dairy Res., 7(1): 51-55.
Murphy, R.F. and Downey, W.K. (1970). Characterization of the esterase activity of bovine mammary gland secretion. XVIII Int. Dairy Cong. 1. E, p. 604.
Navajeevan, B. and Rao, K.J. (2005). Physico-chemical changes in retort processed kunda. Indian J. Dairy Sci., 58(6): 392-398.
O’ Brien, J. (1997). Reaction chemistry of lactose: non-enzymatic degradation pathways and their significance in dairy products. In: Fox PF (Ed) Advanced Dairy Chemistry, Vol. 3. Chapman & Hall, Madras, p 248.
Patil, C. and Pal, D. (2005). Studies on mechanized production and shelf life extension of Burfi. Indian J. Dairy Sci., 58(1): 12-16.
Rao, R.S. and Goyal, G.K. (2007). Effect of packaging and storage on the sensory quality of Kalakand. Indian J. Dairy Sci., 60(2): 77-80.
Rossini, K., Caciano, P.Z., Brandelli, (2011). Changes in the colour of white cholcolate during storage: Potential roles of lipid oxidation and non-enzymatic browning reactions. J. Food Sci Technol., 48(3): 305-311.
Sachdeva, S. and Rajorhia, G.S. (1982). Studies on the technology and shelf life of Burfi. Indian J. Dairy Sci., 35: 513-516.
Sarkar, K., Ray, P.R. and Ghatak, P.K. (2002). Effect of sodium and potassium metabisulphites on the shelf-life of cow milk burfi. Indian J. Dairy Sci., 55: 79–82.
Sharma, H.K., Singhal, R.S. and Kulkarni, P.R. (2003). Effect of modified atmosphere packaging on the keeping quality of malai peda. J. Food Sci. Technol., 23(5): 543-545.
Shrivas, A.A., Pinto S.V. and Patel, S. (2015). Manufacture of Rava Burfi. Asian Academic Research Journal of Multidisciplinary., 2(2): 432-443.
Steel, R.G.D. and Torrie, J.H. (1980). Principles and procedures of statistics – A biometrical approach, 2nd Edn, New York: McGraw Hill, pp 137-167.
Stone, H. and Sidel, J.L. (2004). In: Sensory evaluation practices, 3rd Edn. Elsevier Acad. Press, NY, p 88
Strange, E.D., Benedict, J.L. Smith and Swift, C.E. (1977). Evaluation of rapid tests for monitoring alterations in meat quality during storage. J. Food Prot., 10: 843-847.
Tiwari A. (2013). Assessing the suitability of sweet cream buttermilk in preparation of burfi. M.Tech Thesis. Anad Agricultural University, Anand, Gujarat, India.
Vijayalakshmi, N.S., Indiramma, A.R., Viswanath, P., Dattatrey, A. and Kumar, K.R. (2005). Extension of the shelf-life of Burfi by packaging. J. Food Quality, 28(2): 121-136.
Vijaykhder, and Patel, Y.K. (1983). Composition and packaging of Peda. Indian J. Dairy Sci.,36:187.
Walstra, P and Jenesse, R (1984). Properties of milk concentrates. In: Dairy Chemistry and Physics, John Wiley & Sons, New York, pp 301-315.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)