Effect of packaging material on storage stability of Satori

Satori a khoa based product was stored at 35°C, 25°C and 5°C temperature for 20, 24 and 42 days, respectively and remained acceptable irrespective of packaging materials 300 guage LDPE pouch (P1) and glass bottles (P2). Peroxide value (PV) of satori was 4.26 meq. O2/kg which was increased to 6.42 and 6.72 at 35°C and 6.15 and 6.72 meq. O2/kg at 25°C temperature packed in P1, and P2 packaging materials respectively during storage of 24 days. Free fatly acid (FFA) of the samples had significant difference at 35°C and 25°C whereas, samples stored at 5°C did not show significant differences during storage packed in different packaging materials.