Effect of packaging techniques on shelf life of brown peda, a milk-based confection

Abstract

Brown peda, a traditional Indian heat desiccated milk (khoa)-based confection characterized by caramelized colour and highly cooked flavour, is expected to have good shelf life in comparison with other khoa-based sweets due to low moisture content, higher amount of sugar and severe heat treatment applied during its preparation. However, brown peda is also very much susceptible to microbial spoilage due to unhygienic conditions adopted during its manufacture and handling and its poor packaging. Hence, with a view to improve the shelf life of brown peda by packaging interventions, the effect of conventional cardboard boxes, modified atmosphere and vacuum packaging techniques on the sensory, physico-chemical, textural, biochemical and microbiological quality of brown peda during storage for 40 days at 30 °C was studied. The rate of loss of most quality attributes was rapid in control and modified atmosphere packaged samples compared to vacuum packaged samples. Based on the results obtained in the study it was concluded that brown peda could be best preserved up to 40 days at room temperature (30±1 °C) without appreciable quality loss.