| Abstract: | Burfi, an Indian milk‐based sweet, is susceptible to microbial spoilage that restricts its shelf life to 10 days. Large‐scale marketability of burfi and its export potential requires longer shelf life. Therefore, our aim was maximizing shelf life by packaging means. Studies were carried out on burfi in different packaging materials under different atmospheres – normal packing, vacuum packing and use of a free‐oxygen absorber – at 65% RH/27C. Normal packing even in barrier film did not effectively control microbial spoilage. Vacuum packing, although it retarded microbial growth, adversely affected texture and sensory quality. A free‐oxygen absorber coupled with high‐barrier materials like metallized films/foil laminates offered more than 45 days shelf life. Stored samples could be grouped by principal component analysis. The major sensory attributes contributing to grouping were color, firmness, chewiness, creamy and rancid notes. Sensory firmness and chewiness were found to have good correlation with instrumentally measured texture values. |
