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Shelf Life Enhancement Of Coconut Burfi – An Indian Traditional Sweet

Vikas, Gupta and Vijayalakshmi, N. S. and Ashwini, B. and Anbarasu, K. (2010) Shelf Life Enhancement Of Coconut Burfi – An Indian Traditional Sweet. Journal of Food Quality, 33 (3). pp. 329-349.

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Abstract

Coconut burfi is a popular traditional sweet of south India. The high percentage of saturated fat present in the product makes it susceptible to hydrolytic rancidity. The resulting increase in free fatty acid content coupled with mold growth limit its shelf life to 7–10 days in unpacked condition. Studies have been carried out on packaging and storage aspects of coconut burfi to extend its shelf life. The samples were packed in flexible pouches of multilayer films consisting of (1) polyester/polyethylene; and (2) polyester/ aluminum foil/polypropylene under the following conditions: (1) normal packing; (2) 99% vacuum packaging; and (3) in-package heat processing, and were stored at 27C temperature and 65% relative humidity and periodically withdrawn to monitor changes in chemical, microbiological and sensory qualities. A maximum of 75 days shelf life was obtained for heat-processed samples as against <15 and 45 days for air and vacuum packed samples respectively in both packaging materials.

Item Type: Article
Uncontrolled Keywords: Coconut burfi; traditional sweet; packaging; storage; flexible pouches
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Sep 2010 06:47
Last Modified: 28 Aug 2018 05:46
URI: http://ir.cftri.com/id/eprint/9669

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