Effect of metabolized polyethylene terephthalate, vacuum packaging and storage temperature on shelf life of papaya pulp Kalakand (Indian cookie)

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Published Sep 1, 2016
DOI: https://doi.org/10.31018/jans.v8i3.968

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Kartik M. Patel
Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Sard rushinagar dantiwada agricultural university, Sardarkrushinagar - 385 506 (Gujarat), INDIA
Jignesh M. Patel
Department of Veterinary Pathology, College of Veterinary Science & Animal Husbandry, Navsari Agriculture University, Navsari396450 (Gujarat), INDIA
Dharmesh C. Patel
Veterinary Polytechnic, College of Veterinary Science & Animal Husbandry., Navsari Agriculture University, Navsari396450 (Gujarat), INDIA
Navin B. Patel
Department of Livestock Production and Management, College of Veterinary Science & Animal Husbandry, Navsari Agriculture University, Navsari396450 (Gujarat), INDIA
Jeetendra K. Raval
Krishi Vigyan Kendra, Navsari Agriculture University, Navsari– 396450 (Gujarat), INDIA
Priti D. Vihol
Krishi Vigyan Kendra, Navsari Agriculture University, Navsari– 396450 (Gujarat), INDIA

Abstract

The dairy plants are looking for newer products for diversification and value addition. There is scope for the dairy industry to introduce newer products as healthy, convenience and ready to eat foods for capacity utilization and value addition, but because of complex biochemical composition and high water content, milk and milk products act as an excellent culture medium for growth and multiplication of varieties of microorganisms. Vacuum packaging reduces product shrinkage, trim losses by eliminating oxidation and freezer burn resulting it can enhance product quality. Now a day metabolized polyethylene terephthalate (MET PET) with vacuum packaging have a promising role in storage of various value added milk product. The developed value added Kalakand product (Indian cookie) could be stored successfully for 5 days in MET PET packaging material at 4±1°C and when the product was packaged under vacuum the shelf life increased up to 10 days at 4±1°C.

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Keywords

Indian cookie, Kalakand, Metabolized polyethylene terephthalate, Microbiological analysis, Vacuum packaging

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Issue
Vol 8 No 3 (2016)
Section
Research Articles

This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)

How to Cite

Effect of metabolized polyethylene terephthalate, vacuum packaging and storage temperature on shelf life of papaya pulp Kalakand (Indian cookie). (2016). Journal of Applied and Natural Science, 8(3), 1375-1379. https://doi.org/10.31018/jans.v8i3.968