Effect of Microwave Treatment on the Shelf-Life Characteristics of Date Burfi during Storage

Abstract:

Date Burfi is a nutrient-rich traditional dairy sweet; however, its high moisture and nutrient content make it susceptible to microbial and physicochemical deterioration during storage. The present study investigated the potential of microwave treatment as a post-packaging preservation technique to improve the shelf-life and quality of date Burfi. Date Burfi was prepared using buffalo milk khoa, sugar and date paste, with date paste incorporated at 30% of khoa. Packaged samples were subjected to microwave treatments of 180 W for 100 s (M1), 360 W for 50 s (M2), 540 W for 40 s (M3), 720 W for 30 s (M4) and 900 W for 20 s (M5), while untreated samples served as control. The treated and control samples were stored at ambient (30 ± 1°C) and refrigerated (10 ± 1°C) conditions and evaluated at different storage intervals for sensory, physicochemical and microbiological quality. Sensory evaluation was conducted using a 9-point hedonic scale by a trained panel of seven judges. At ambient storage, sensory scores for colour, appearance, body and texture, flavour and overall acceptability generally declined with increasing storage period. Microwave-treated samples showed better overall acceptability than the control at the end of storage, with M3 recording the highest score of 6.55 on the seventh day. Flavour scores were also higher in microwave-treated samples, particularly M5 on the first day. The study demonstrates that microwave treatment has potential for improving the storage stability and maintaining the sensory quality of date Burfi, with treatment intensity influencing product acceptability during storage.