title: Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties.
abstract: Kalakand, a popular traditional milk sweet of Indian sub-continent, was packaged under air and modified atmospheric packaging (MAP) conditions (98 % N2, 98 % CO2 and 50 % N2: 50 % CO2). The samples were stored at 10, 25 and 37 °C and evaluated for various physico-chemical, microbial, textural and sensory changes, in order to establish the applicability of MAP for storage of Kalakand. It could be established that the MAP conditions of 50 % N2: 50 % CO2and storage at 10 °C, were the most suitable conditions for preserving the Kalakand for upto 60 days.
authors.affiliation: Department of AH & Dairying, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Vishal
authors.initials: V
authors.lastname: Jain
authors.affiliation: Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Prasad
authors.initials: P
authors.lastname: Rasane
authors.affiliation: Department of AH & Dairying, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Alok
authors.initials: A
authors.lastname: Jha
authors.affiliation: Department of Farm Engineering, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Nitya
authors.initials: N
authors.lastname: Sharma
authors.affiliation: Department of AH & Dairying, Banaras Hindu University, Varanasi, 221 005 India.
authors.forename: Anuj
authors.initials: A
authors.lastname: Gautam
keywords: Kalakand; Modified atmospheric packaging; Shelf life; Texture