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Khoa jalebi, a
traditional sweet product popular in central regions of
India, has a shelf life of about one week at ambient
temperatures. In this study, the effect of potassium sorbate
on the shelf life of khoa jalebi was investigated. Two
levels viz. 500 and 1000 ppm of the preservative with a high
barrier packaging material viz. metalized aluminium pouch
were tried. Sensory changes during storage at 30 degree C
along with changes in glycolysis, lipolysis and proteolysis
were monitored. There was no significant effect of the
preservative on the changes in colour and appearance, body
and texture and moisture content of the jalebi during
storage, but the changes in flavour score, pH, FFA and
tyrosine values were significantly retarded by the addition
of potassium sorbate. It was concluded that shelf life of
khoa jalebi packed in metalized aluminium pouch could be
enhanced up to 15 days using 500 ppm potassium sorbate and
to 25 days by using 1000 ppm potassium sorbate, whereas the
jalebi without preservative kept well for 10 days.
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