Asian Journal of Dairy and Food Research, volume 28 issue 1 (march 2009) : 8-13


K. Wable Vidya, A.B. Deshmukh, K.D. Chavan1
1Department of Animal Husbandry and Dairying, PDKV, Akola-440 001, India
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Cite article:- Vidya Wable K., Deshmukh A.B., Chavan1 K.D. (2024). INFLUENCE OF PACKAGING MATERIALS AND STORAGE TEMPRATURE ON SENSORY QUALITY OF CHHANA. Asian Journal of Dairy and Food Research. 28(1): 8-13. doi: .
Influence of packaging materials and storage temperature on sensory quality of chhana was
carried out with an objective to study the suitability of packaging materials at refrigerated
temperature (4±20C). Each 50 grams chhana samples were packed in presterilised packaging
materials viz; PVC film, Aluminium foil, PVC container (celluloid transparent) and butter paper
and stored in refrigerator at 4±20C temperature. Chhana samples were judged for sensory quality
by panel of 5 semi-trained judges on 0,4,8,12 and 16 days storage period. The results showed
that the chhana had maximum overall acceptability score on a day 0 of storage. The samples
were acceptable up to 4 days in butter paper, 8 days in PVC container, 12 days in aluminium foil
and PVC film. Further, PVC film was found to be more superior under refrigerated temperature.
There were significant differences between packaging materials and storage intervals.
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