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 |
The present study was carried out in the department of Postharvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya Mohanpur, Nadia, West Bengal during 2012-2015. Preparation of banana burfi was standardized in the laboratory by varying proportions of milk, sugar and banana pulp. It was found that 15% banana pulp+ 30% sugar + 55% milk preferred by the taste panel constituted in the Faculty of Horticulture. Burfi was packed in different packaging materials i.e., Aluminium foil (P1), butter paper (P2) and polyethylene film (P3) and stored in ambient conditions (29±3 °C and 68-81% Relative Humidity (RH)) i.e., T1 and low temperature conditions (5±1 °C and 85-90% RH) i.e., T2. Burfi packed in aluminium foil at low temperature (T2P1) recorded higher score for all sensory parameters (colour: 8.1; flavour: 8.5; texture: 8.5 and overall acceptability: 8.3) followed by T2P3 (Low temperature with polyethylene film) and T2P2 (Low temperature with butter paper). The influence of packaging materials and storage conditions on microbial count revealed that total bacterial count and yeast and mould count were least in T2P1 (Low temperature + Aluminium foil) followed by T2P3 (Low temperature + polyethylene) and T2P1 (Low temperature + butter paper) on 5th day of storage. Burfi samples stored at ambient condition irrespective of packaging material deteriorated faster due to high microbial count and not available after 5 days of storage. Burfi samples packed in aluminium foil retained moisture and could be stored for 15 days at low temperature with low microbial load and high consumer acceptability.
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