EFFECT OF ALUMINUM FOIL AND GREASEPROOF PAPER PACKAGES ON PHYSICO-CHEMICAL, TEXTURAL, MICROBIOLOGICAL AND SENSORY FEATURES OF DRY ICE CREAM

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RAVASH NEGAR; HESARI JAVAD; AZADMARD DAMIRCHI SODEYF; RAFAT SEYED ABBAS

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Journal: Iranian Journal of Biosystems Engineering Year:2017 | Volume:47 | Issue:4 Page(s): 781-792

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Title

EFFECT OF ALUMINUM FOIL AND GREASEPROOF PAPER PACKAGES ON PHYSICO-CHEMICAL, TEXTURAL, MICROBIOLOGICAL AND SENSORY FEATURES OF DRY ICE CREAM

Author(s)

RAVASH NEGAR | HESARI JAVAD | AZADMARD DAMIRCHI SODEYF | RAFAT SEYED ABBAS | Issue Writer Certificate

Keywords

DRY ICE CREAMQ1

TRADITIONAL PRODUCTQ2

PACKAGINGQ1

QUALITATIVE FEATURESQ2

SHELF LIFEQ2

Abstract

DRY ICE CREAM is a TRADITIONAL PRODUCT of Iran similar to such products as khoa, danedar khoa, barfi, pedha, lal peda, brown peda and dulce de leche in the other countries. The aim followed in the current study was to evaluate the effect of different types of PACKAGING on the QUALITATIVE FEATURES of the DRY ICE CREAM. DRY ICE CREAM was prepared by a mixture of milk, sugar, glucose syrup and shortening, then packed in three types of materials namely aluminum foil/cardboard, greaseproof paper/cardboard and cardboard (control) and kept in three temperatures of: -18, +8 and +28oC for 60 days. In all of the samples, by passage of time and increase in storage temperature, moisture content, pH and scores of sensory features decreased, while acidity, free fatty acid content, peroxide value, firmness, total count of microorganisms, and mold, as well as yeast count increased. Within all the temperature changes, DRY ICE CREAM that was packed in the aluminum foil/cardboard carried more moisture content, pH, total count of microorganisms, mold and yeast count and scores of sensory features along with less acidity, free fatty acid content, peroxide value, and firmness than those in the other samples. At -18 and +28oC temperatures, there respectively occurred minimum vs. maximum changes in all the features of DRY ICE CREAM. The results finally indicated that DRY ICE CREAMs that were packed in the aluminum foil/cardboard and kept at temperature of -18oC carried the most acceptable QUALITATIVE FEATURES as well as the highest SHELF LIFE.

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APA: Copy

RAVASH, NEGAR, HESARI, JAVAD, AZADMARD DAMIRCHI, SODEYF, & RAFAT, SEYED ABBAS. (2017). EFFECT OF ALUMINUM FOIL AND GREASEPROOF PAPER PACKAGES ON PHYSICO-CHEMICAL, TEXTURAL, MICROBIOLOGICAL AND SENSORY FEATURES OF DRY ICE CREAM. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 47(4), 781-792. SID. https://sid.ir/paper/144389/en

Vancouver: Copy

RAVASH NEGAR, HESARI JAVAD, AZADMARD DAMIRCHI SODEYF, RAFAT SEYED ABBAS. EFFECT OF ALUMINUM FOIL AND GREASEPROOF PAPER PACKAGES ON PHYSICO-CHEMICAL, TEXTURAL, MICROBIOLOGICAL AND SENSORY FEATURES OF DRY ICE CREAM. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2017;47(4):781-792. Available from: https://sid.ir/paper/144389/en

IEEE: Copy

NEGAR RAVASH, JAVAD HESARI, SODEYF AZADMARD DAMIRCHI, and SEYED ABBAS RAFAT, “EFFECT OF ALUMINUM FOIL AND GREASEPROOF PAPER PACKAGES ON PHYSICO-CHEMICAL, TEXTURAL, MICROBIOLOGICAL AND SENSORY FEATURES OF DRY ICE CREAM,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 47, no. 4, pp. 781–792, 2017, [Online]. Available: https://sid.ir/paper/144389/en

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