Ghayal Gajanan, Jha Alok, Kumar Arvind, Gautam Anuj Kumar, Rasane Prasad
Department of AH & Dairying, Banaras Hindu University, Varanasi, 221 005 India.
Centre of Food Science and Technology, Banaras Hindu University, Varanasi, 221 005 India.
J Food Sci Technol. 2015 Mar;52(3):1825-9. doi: 10.1007/s13197-013-1171-z. Epub 2013 Sep 25.
Rabri is a dairy based sweet popular in the Indian subcontinent. The high sugar and fat content impose restrictions on its consumption due to health reasons. Dietetic rabri was prepared by the replacement of sugar with aspartame. Inulin was added to partially replace the milk fat and to improve the consistency of rabri. The rabri samples were packed in the polyethylene bags filled with different gaseous compositions (Air, 50 % CO2:50 % N2 and 100 % N2) and stored at 10 °C. The shelf life was evaluated on the basis of changes in the chemical quality parameters such as HMF, TBA and FFA and microbial content such as total plate count, yeast and molds and coliform counts. The chemical parameters and microbial spoilage increased in all the samples with the progression of storage period. The samples packed with air showed significantly higher chemical deterioration and microbial spoilage as compared to the other two combinations. The samples packed with 100 % N2 were more shelf stable than with air and 50 % CO2:50 % N2 combinations.
拉布里是一种在印度次大陆很受欢迎的奶制品甜食。由于健康原因，其高糖和高脂肪含量限制了人们的食用。通过用阿斯巴甜替代糖来制备低脂拉布里。添加菊粉以部分替代乳脂肪并改善拉布里的稠度。将拉布里样品包装在装有不同气体成分（空气、50%二氧化碳:50%氮气和100%氮气）的聚乙烯袋中，并在10°C下储存。根据化学质量参数（如羟甲基糠醛、硫代巴比妥酸和游离脂肪酸）以及微生物含量（如总平板计数、酵母和霉菌以及大肠菌群计数）的变化来评估保质期。随着储存期的延长，所有样品中的化学参数和微生物腐败情况均有所增加。与其他两种组合相比，充空气包装的样品显示出明显更高的化学变质和微生物腐败。充100%氮气包装的样品比充空气和50%二氧化碳:50%氮气组合的样品更耐储存。
