Vol. 12, Issue 8 (2023)

Author(s):
Bhavesh B Chavhan, P Barnwal, Shaikh Adil, Pooja Bhagat and Vijay Kele

Abstract:
In-package microwave-treated dhap khoa (a heat-desiccated milk product) was investigated to determine chemical changes during its storage at different temperatures. An optimized sample of dhap khoa packed in a polypropylene pack was stored at 10, 35 and 45 °C temperatures. The changes in Hydroxymethylfurfural (HMF), Thiobarbituric acid (TBA), and Free Fatty Acid (FFA) in the in-package microwave-treated dhap khoa were investigated during storage. In the fresh sample, the initial average value of HMF was 11.25 μmol/g. As the temperature increased to 10 °C, 35 °C, and 45 °C, the HMF values also increased to 13.51, 14.65, and 15.32 μmol/g, respectively. For TBA, the initial value at 532 nm was 0.004. With the rise in temperature to 10 °C, 35 °C, and 45 °C, the TBA values which increased to 0.012, 0.015, and 0.016, respectively. Regarding FFA, the value in the fresh sample was 9.5 µeq/g. As the temperature raised to 10 °C, 35 °C, and 45 °C, the FFA values further increased to 12.15, 12.66, and 13.67 µeq/g, respectively.