Effect of Chitosan-based Edible Films on the Sensory and Microbial Quality of Ready-to-Eat Paneer during Storage

Simple item page
dc.contributor.authorT S, AAen_US
dc.contributor.authorSanthosh, AVen_US
dc.contributor.authorM, V.en_US
dc.date.accessioned2025-06-18T11:04:51Z
dc.date.available2025-06-18T11:04:51Z
dc.date.issued2025-01
dc.description.abstractAims: The aim of the study is to find the effect of chitosan-based edible films on the sensory and microbiological characteristics of ready-to-eat paneer during storage at ambient and refrigeration temperature. Study Design: This study was experimental and conducted in a lab. Place and Duration of Study: The study was conducted at the Department of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, Karnataka, India, between October 2022 and July 2023. Methodology: The ready to eat paneer prepared with 5 % fructooligosaccharides, 40 % sugar and 15 % orange juice will be aseptically wrapped with chitosan based edible film made of 1.5% chitosan and 0.75% glycerol. The product will be analysed at both ambient temperature (27±1°C) with 1days interval and refrigeration temperature (4±1°C) with 3 days interval. Sensory analysis by 9-point hedonic scale and microbial analysis of standard plate count, coliforms count, yeast and mold count were assessed. ANOVA was the method used for statistical analysis, and the significance between the control and sample was assessed using a critical difference (CD) at a 5% significance level. Results: The sensory attributes ratings of the control paneer and edible chitosan film packed ready to eat paneer samples are non-significant (P>0.05) to each other and decreased consistently throughout storage at both conditions. Throughout storage, the coliform count was undetectable. The initial yeast and mold count of the chitosan film-packed ready-to-eat paneer was 0.48 log?? cfu/g, and the standard plate count was 2.30 log?? cfu/g. Both counts increased during storage but remained significantly (P<0.05) lower than those in the control paneer. Conclusion: The storage studies revealed that control paneer can be stored for 1 days at ambient temperature and 6 days at refrigeration temperature without any spoilage and chitosan film packed ready to eat paneer can be stored for 2 days at ambient temperature and 9 days at refrigeration temperature without any spoilage.en_US
dc.identifier.affiliationsDairy Technology Division, National Dairy Research Institute, Karnal, Haryana, Indiaen_US
dc.identifier.affiliationsDepartment of Dairy Microbiology, Dairy Science College, Hebbal, Bengaluru, KVAFSU, Indiaen_US
dc.identifier.affiliationsDepartment of Dairy Technology, Dairy Science College, Hebbal, Bengaluru, KVAFSU, India.en_US
dc.identifier.citationT S AA, Santhosh AV, M V.. Effect of Chitosan-based Edible Films on the Sensory and Microbial Quality of Ready-to-Eat Paneer during Storage . European Journal of Nutrition and Food Safety. 2025 Jan; 17(1): 68-77en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/248181
dc.languageenen_US
dc.publisherMs. M. B. Mondalen_US
dc.relation.issuenumber1en_US
dc.relation.volume17en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2025/v17i11620en_US
dc.subjectReady to eat paneeren_US
dc.subjectchitosanen_US
dc.subjectedible filen_US
dc.subjectsensory analysisen_US
dc.subjectmicrobial analysisen_US
dc.titleEffect of Chitosan-based Edible Films on the Sensory and Microbial Quality of Ready-to-Eat Paneer during Storageen_US
dc.typeJournal Articleen_US
Files
Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
ejnfs2025v17n1p68.pdf
Size:
552.66 KB
Format:
Adobe Portable Document Format
Download
Collections
European Journal of Nutrition & Food Safety