SHELF LIFE STUDY OF THABDI PEDA EMPLOYING DIFFERENT PACKAGING SYSTEMS A
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Date
2013
Authors
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Journal ISSN
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Publisher
Anand Agricultural University, Anand
Abstract
The present study was planned with an objective to assess the shelf life of
Thabdi Peda using selected packaging materials and subjected to modified
atmospheric packaging. They were stored at room temperature (37±2ºC) and
refrigeration temperature (20±2ºC) and studied for their compositional, physicochemical,
microbial, sensory and textural changes taking place in packed Thabdi Peda
at regular interval of storage.
Thabdi Peda was prepared according to the method standardized
Description
Keywords
Dairy Technology, Study, Study