EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON HALVAS FARSALON QUALITY DURING REFRIGERATED STORAGE

Abstract

Halvas Farsalon, a traditional confection of Greece, was packaged under modified atmosphere conditions (MAP) with four different gas mixtures (groups: A: 80% N-2-20%CO2; B: 30%N-2-70%CO2; C: 100%N-2, and Control: atmospheric air) and stored at 4 degrees C for 28 days. The sensory properties, color, textural performance, and oxidative stability of halvas were evaluated during MAP storage. Results showed that storage affected the fatty acid profile of the control group by decreasing the percentage proportion of MUFAs and PUFAs and increasing SFAs, while had no effect on the other groups among which group A presented better quality characteristics.