National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Thirattupal, a traditional Indian heat desiccated milk product of Tamil Nadu, characterized by medium brown colour, granular texture and caramel 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, Thirattupal 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 Thirattupal by packaging interventions, the effect of different packaging material (PS, LDPE, Laminates, Multilayer Pouch) on the sensory, physico-chemical, and microbiological quality of Thirattupal during storage at 30ºC was studied. Based on the results obtained in the study, it was concluded that Thirattupalcould be best preserved up to 18 days at room temperature (30º±1 C) without appreciable quality loss.
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