effect of Packaging materials and Storage on Quality attributes of Freeze Dried Pineapple Lassi Powder for Defence applications
نویسنده
چکیده
The study evaluates the effect of two different packaging materials on storage stability of and instant fruitdairy functional beverage mix. Freeze dried pineapple Lassi (PL) powder was packaged in aluminium laminated polyethylene (ALP) and metallised polyester (MP). Quality changes at elevated temperature conditions (38±1 °C, 33 per cent relative humidity) were evaluated. Shelf life was calculated to be 44 days and 62 days in MP and ALP pouches, respectively. Moisture, water activity, Vitamin C, Lactococci, TBA, colour change and browning index were studied in both packaging materials. ALP was found to be better than MP as samples kept in ALP preserved most of the antioxidant properties. The kinetics of Vitamin C degradation was of first order (K = -0.017, R2 = 0.99). Moisture content increased and lactococci count decreased during storage.
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