Effect of Packaging Materials and Storage Temperatures on Shelf Life of Micronutrient Fortified Milk-Cereal Based Complementary Food
| Autor: | C.T. Manoj Kumar, Ashish Kumar Singh, P. Narender Raju |
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| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
End point 04 agricultural and veterinary sciences Micronutrient Shelf life 040401 food science 01 natural sciences Complementary food 0404 agricultural biotechnology Fortified milk 010608 biotechnology Environmental science Food science Product (category theory) Peroxide value Poly ethylene |
| Zdroj: | Journal of Packaging Technology and Research. 1:135-148 |
| ISSN: | 2520-1042 2520-1034 |
| DOI: | 10.1007/s41783-017-0020-3 |
| Popis: | The study was conducted to evaluate the effect of different packaging materials and storage temperatures on shelf life of micronutrient fortified milk-cereal based complementary food. The product was packed in nylon based pouches and poly ethylene terephthalate based jars and stored at 30, 37 and 45 °C. The packed product was evaluated for physico-chemical, sensory, instrumental colour and rheological attributes. The product stored at 45 °C got oxidized and reached end point of the shelf life within 42 days in both the packaging materials. However, the product stored at 30 and 37 °C was acceptable till 56 days of storage. Multivariate analysis such as cluster analysis and principal component analysis were applied to identify the major attributes responsible for deterioration of the product. So, as per the multivariate analysis, the staleness, peroxide value, overall acceptability and thiobarbituric acid value were the major attributes affecting the product quality during storage. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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