Effect of packaging materials and storage on quality attributes of freeze dried pineapple lassi powder for defence applications

Authors

  • V. K. Shiby Defence Food Research Laboratory, Mysuru
  • V. Jayashree Defence Food Research Laboratory, Mysuru
  • S. Sanchita Defence Food Research Laboratory, Mysuru
  • M. C. Pandey Defence Food Research Laboratory, Mysuru

DOI:

https://doi.org/10.14429/dlsj.2.11366

Keywords:

Freeze drying, Pineapple, Fermented, Storage, Quality

Abstract

The study evaluates the effect of two different packaging materials on storage stabililty of and instant fruit-dairy 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 % relative humidity) were evaluated.  Shelf life was calculated to be 44 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

Author Biographies

V. K. Shiby, Defence Food Research Laboratory, Mysuru

Dr V.K. Shiby received her PhD in Agricultural and Food Engineering. Currently working as a Scientist ‘D’ at DFRL, has a research experience of 15 years in the area of food product development and process modelling. She has published about 35 papers in Journals. She is a recipient of DRDO Laboratory Scientist Award-2013.

She has initiated the product development and designed the experiments, she contributed towards the interpretation of results, drafting and revision of manuscript

V. Jayashree, Defence Food Research Laboratory, Mysuru

Ms V. Jayashree is MSc project student, DFRL Mysuru.

Contributed significantly in carrying out the chemical analyses periodically and in tabulation of results.

S. Sanchita, Defence Food Research Laboratory, Mysuru

Ms S. Sanchita is MSc project student, DFRL, Mysuru.

Contributed significantly in carrying out the microbiological analyses periodically and in tabulation of results.

M. C. Pandey, Defence Food Research Laboratory, Mysuru

Dr M.C. Pandey received his PhD in Agricultural Engineering. Currently working as a Scientist ’G’ and Project coordinator at DFRL, Mysuru. He has a research experience of over 20 years in the area of agriculture and food engineering. He has published over 70 papers in Journals.

He provided help in statistical analysis of data and compilation of results, correction of manuscript at various stages with scientific inputs

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Published

2017-05-31

How to Cite

Shiby, V. K., Jayashree, V., Sanchita, S., & Pandey, M. C. (2017). Effect of packaging materials and storage on quality attributes of freeze dried pineapple lassi powder for defence applications. Defence Life Science Journal, 2(2), 193–198. https://doi.org/10.14429/dlsj.2.11366

Issue

Vol. 2 No. 2 (2017): Special Issue on Food Sciences

Section

Research Article

License

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