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Rancidity in snacks is primarily caused by oxidation of unsaturated oils during storage. Grassy, cardboard, paint aromas replace typical aromas of snacks.

The first stage in the oxidation process is the formation of hydroperoxides. Theoil, extracted from snacks, can be tested for FFA and peroxide values (PV) bytitration.Oil oxidation is decreased by packaging in a reduced-oxygen atmosphere(nitrogen flushed) and by decreasing the exposure to light by selection of packaging

materials. At least two packages of snacks should be retained from

each shift for evaluation of shelf stability. Storinga t an elevated temperature

(35 C) can accelerate shelf-stability evaluation. Subjective evaluation of snacks

at the midpoint of expected shelf life provides a measure of what the customer

experiences. Distinctive rancid odors of snacks provide a good qualitative measure

of oil oxidation, which can be quantified for FFA, peroxide and moisture

contents and by sensory evaluation.

In the present investigation of chemical changes in the best treatment combination of milkcake duringstorage it was found that the period and treatment had significant effect on free fatty acidand peroxide

117Safety and Quality Management


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value content of milk cake irrespective of one another. The bacteriological status of besttreatmentcombination of milk cake during storage was studied. Bacterial count showed rise from zeroto sixth dayof storage. Lowest count was in control and highest recorded count in 10 % mango pulp and4 %sugar

level (M2S2) was 8.57 x 10 5 cfu / g SPC, 2.41 x 10 2 cfu / g E coli, 11.95 x 1 3 cfu / gproteolytic bacteriaand 10.28 x 10 3 cfu /g lipolytic bacteria. Organoleptic evaluation score was lower in controlas againstit was higher in best treatment (10 % mango pulp and 4 % sugar). Score for organolepticevaluation i.e.colour and appearance, body and texture, flavour and overall acceptability decreased fromzero to sixthday of storage.


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FSSAI


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JALEBI

BENZOIC ACID 300PPM

SORBIC ACID 1000 PPM

SUCRALOSE 750PPM

ASPARTAME 200PPM

ACYLSULFAME k 500PPM

SACCHARIN 500PPM

aw Bacteria Yeasts Moulds

0.98 Clostridium botulinum (C), Pseudomonas - -

0.97 Clostridium botulinum (E), Pseudomonas - -

0.96 Lactobacillus, Proteus, PseudomonasFlavobacterium, Klebsiella, Shigella

- -

0.95 C. perfringens, C. botulinum (A&B), Vibrio,Alcaligenes, Bacillus, Citrobacter, Proteus,

Enterobacter, Escherichia, Serratia,

Propionibacterium, Pseudomonas, Salmonella

- -

0.94 Bacillus, C. botulinum (B), Lactobacillus,

Microbacterium, Pediococcus, Vibrio, Streptococcus

- Stachybotrys

0.93 B. stearothermophilus, Micrococcus, Lactobacillus,

Streptococcus

- Botrytis, Mucor

Rhizopus

0.92 - Pichia,Saccharomyces

-

0.91 Corynebacterium, Streptococcus - -

0.90 B. subtilis, Lactobacillus, Micrococcus, Staph.

aureus (anarobic), Vibrio

- -

0.88 - Candida, Torupolis Cladosporium

0.87 - Debaryomyces -

0.86 Micrococcus, S. aureus (aerobic), Vibrio Hansenula,

Saccharomyces

-

0.84 - - Alternaria,

Aspergillus

0.83 Staphylococcus Debaryomyces Penicillium

0.81 - Saccharomyces Penicillium

0.79 - - Penicillium

0.78 - - Aspergillus

0.75 Halobacterium, Halococcus - Aspergillus0.70 - - Aspergillus

Chrysosporium

0.62 - Saccharomyces Eurotium

0.61 - - Monascus

5.2 Gulabjaman and Rasogolla


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Gulabjaman is a khoa based sweet while rasogolla is prepared from channa. The similarity

between the two is based on their shape, texture and method of storage. Both are spherical in

shape, spongy (rasogolla more spongy than gulabjaman), porous and kept in sugar syrup. Theirshape and porosity attributes are very critical and have to be maintained till product reaches to

the consumer. On an average, they contain about 40% moisture and 50% sugar (including

lactose and carbohydrates). Fat content in gulabjaman is more than rasogolla. Yeast and mouldgrowth is a more common problem associated with yeasty/fruity flavour defects during storage

in both the sweets.

Since the body and texture of rasogolla is very delicate and it has to be preserved in sugar

syrup, it is invariably packaged in lacquered tin cans of 500 g and 1 kg capacity. Theproportion of rasogolla and syrup is kept 40:60 and product stays in good condition for more

than 6 months at ambient conditions, because hot filling (at about 90 C) technique is adopted.

Gulabjaman is largely packaged without syrup in paper cartons or polyester boxes like burfi andpeda. Though lacquered tin can is the most suitable packaging material for rosogalla and

gulabjaman, it is very expensive. Hence, Goyal and Rajorhia (1991) suggested the need to

develop plastic can similar to Letpak commonly used in European countries. Letpak isextruded and laminated with a PP-Al foil material. The foil provides the necessary water vapour

barrier property, smooth curved corners and good printing surface for multi-colour designs.

The ends are injection moulded and lined with same type of laminate as used for the body. The

size and the dimensions can be adopted to suit the distribution systems and consumers needs.The material is heat resistant and thus hot packaging of syrup and products is possible.

7.0 FUTURE PROSPECTS

Revolutionary changes are taking place at a very fast speed in packaging. New concepts,

materials, designs, machinery, printing and labelling and computers software are revolutionising

the packaging sector. Preformed PS or PP containers with improved lids are available forpackaging of traditional milk products. The paper/polyester heat seal lidding, and more recently

metallized polyester pealable film laminate gives an even peel without tearing when lid isremoved from a container (Punjrath, 1995). There is also a switch from thermoformed

(multivac) packaging using nylon/polyester laminate to flow pack type of system incorporating

polypropylene or polyester barriers often incorporating gas flushing in cheese packaging which

can also be attempted in paneer and milk sweets. Ethylene vinyl alcohol (EVOH) has excellentgas barrier properties in dry conditions and should be suitable for packaging of milk sweets

such as burfi and peda undervacuum or MAP. Poly vinylidene chloride (PVdC) also has high

barrier properties and being increasingly used particularly in retort pouches in food industry.Recently, a complementary polymer, metaxylene diamine and adipic acid polycondensate

(MXD6), has been developed with better flexibility and barrier properties.

Other barrier materials that may have great use in packaging of traditional milk products

are HNR (High nitrile resins) and amorphous nylon Selar PA. In view of the increasingenvironmental concerns about the disposal of flexible films and laminates, the concept of edible

and biodegradable packaging materials is being conceived seriously.


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Many innovations have taken place in packaging systems in the past, such as, modified

atmospheric packaging (MAP), vacuum packaging, aseptic inline packaging and oxygen

absorbers/scavengers. These synergistic effects, along with appropriately chosen packagingmaterial, on the shelf life, and could have great prospects in the packaging of traditional Indian

dairy products. Software packages are now available which automate the process of designing a

food package on the basis of composition, cost and film requirements in terms of barriersproperties.

6.0 SAFETY ASPECT OF MAP ON MICROBIAL AND PATHOGENIC ORGANISMS

The microbial load in the packaged food has a significant effect on the quality

of final product. A high microbial load and temperatures higher than recommended

for particular food can reduce the shelf life of a product by 50-70 %. There are

ample evidences that elevated CO2 extends the lag phase of bacterial growth and

can slow the propagation of bacteria. Low O2 is likely to favour mesophilllic

microbes such as Listeria and lactic acid bacteria. Elevated CO2 may favour gram-

positive bacteria over gram-negative bacteria, especially Coryneforms and lacticacid bacteria. Pathogenic bacteria have been isolated from many different

commodities including fruits and vegetables (Beuchet, 1996). Pathogens such as

Listeria monocytogens and those who are able to multiply at very low levels of O2

such as psychrotrophic Clostridium botilinum are of particular concern. .

Seideman et al. (1984) studied that 20-30 % CO2 or even 10 % CO2 may be

sufficient to retard bacterial growth. High levels of CO2 have generally been found

to have an inhibitory effect on Staphylococcus aureus, Salmonella sp. Escherichia

coli, and Y. enterocolitica. The degree of inhibition increases as temperature

decreases. MAP stored products at 4C have a shelf life 2 to 3 times greater than

air-packed products. The addition of CO2 controls the growth of psychotropic

bacteria in both raw and pasteurized milk at refrigeration temperatures. Dissolved

CO2 increases the lag phase and the generation time of microorganisms. Mycotoxins

are secondary metabolites of fungi and their presence in any amount is undesirable.

An important factor in determining the microbiological safety of MAP food and

dairy products is whether the food is sold as ready-to-eat or raw. The use of MAP

for any raw produce that is subsequently cooked is considered less hazardous

because cooking will kill all vegetative pathogens. The safety and stability of foods

largely depends upon the initial microbial load. Modification of the atmosphere

surrounding the food may provide one condition or hurdle that helps restrict thegrowth of microorganisms. Another hurdle can be provided by storage at < 40 C.

The combination of chill temperature and MAP generally results in more effective

and safer storage regime and longer shelf life (Leistener, 1995).


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7.0 FUTURE CHALLENGES

MAP undoubtedly enhances the shelf life of products without

preservatives. The future thrust should be able to maintain the quality of

the packaged produce with devising films, which are cost effective and

viable. The success of MAP depends on many factors including good initial

product quality, good hygiene from reception of milk to the correct

packaging material selection, the appropriate gas mixture of the product,

reliable packaging equipment, and maintenance of controlled

temperatures. It is important to realize that storage not only improves the

quality but also delays the rate of spoilage. However, as we become more

aware of the economic advantage of MAP technology, it will slowly emerge

as the preservation cum packaging technology of future, propelling the

food industry into a new era of food products, distribution and marketing.

Overall, MAP can prove to be useful supplement in the effort to maintain

good quality, appearance, texture, and flavour retention of nutritive value

and pathogen control of dairy & food produce throughout distribution

chain.

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