Influence of packaging materials and storage temprature on sensory quality of Chhana

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±2°C). 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±2°C 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.