Active packaging of packaged khoa

A traditional dairy product from India, khoa is dried using heat. Traditional Indian milk sweets like peda, burfi, and gulab jamun are frequently made with it. Because it contains a lot of moisture, fat, and nutrients, khoa is highly perishable and can deteriorate in storage due to microorganisms, chemicals, and physical damage. Therefore, proper storage and packaging are necessary to maintain its freshness and extend its shelf life. The goal of the current study was to evaluate how different packing conditions affected the shelf life and quality characteristics of khoa kept at room temperature. Khoa samples were placed in laminated PET/PE pouches and stored in various types of air, including combination gas packing,
oxygen packaging (O₂), carbon dioxide packaging (CO₂), and control (normal air). The samples were stored at room temperature (26 ± 1°C) and periodically examined for sensory, chemical, microbiological, and physical characteristics. pH, titratable acidity, free fatty acids (FFA), total soluble solids (TSS), peroxide value (PV), total plate count, yeast and mold
count, and changes in gas composition during storage were all examined.
The findings demonstrated that while the samples were being stored, the titratable acidity, TSS, free fatty acids, peroxide value, and microbial counts increased while the pH decreased. In contrast, the improved environment packaging significantly reduced the rate of deterioration as compared to the control samples. Strong antifungal and antibacterial qualities in carbon dioxide packing reduced the growth of microorganisms and extended the product's
shelf life. By increasing carbon dioxide levels and decreasing oxygen levels, combination gas packaging maintained the equilibrium of the internal environment. Breathing, bacterial growth, lipid oxidation, and chemical breakdown were all slowed significantly by this. Due to their exposure to airborne moisture and oxygen, the control samples exhibited the highest level of fungal growth. The least amount of fungus grew in the CO2 package. Because bacteria were breathing during storage, gas analyser results indicated that oxygen levels
decreased and carbon dioxide levels increased. However, modified atmosphere packaging maintained a stable environment, which slowed down spoiling.According to the study, khoa kept at room temperature tasted better, lasted longer, and was generally safer when packaged in active and modified environment packaging. The best methods for maintaining the freshness of khoa while preserving its physicochemical quality and inhibiting the growth of microorganisms were combination packaging and CO2 packing.