Comparison of nitrogen and carbon dioxide in MAP packaging for shelf lifeextension of Cham-Cham

摘要

Cham-Cham is a traditional Indian milk productprepared by cooking the chhana balls in sugar syrup. The finalproduct has a pleasant sweet taste due to absorption of syrupduring frying. However, shelf life of Cham-Cham is low due to anumber of factors. For increasing its market one has to focusmore on enhancement of its shelf life. For enhancement of shelflife, modified atmosphere packaging of nitrogen and carbondioxide was adopted. The moisture, pH, acidity, sensory attributesand microbial analysis were carried out during storage of sampleat 20deg C. The sensory attributes like color and appearance, flavor,body and texture and overall acceptability scores of Cham-Chamwere recorded on 9-point hedonic scale. It was observed fromthe results that as storage progressed, the score for overallacceptability decreased irrespective of gases tried. However,modified atmospheres inside the package, controlled the growthof microbes which increased the shelf life of the product up to 8days as compared to 4 days in normal packaging at 20deg C.