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Studies on the Storage Characteristics of Kodbale -A Popular Indian Spicy Savoury

Kumar, K. R. and Subramanian, B. G. and Indiramma, A. R. (1993) Studies on the Storage Characteristics of Kodbale -A Popular Indian Spicy Savoury. Journal of Food Science and Technology (India), 30 (4). pp. 269-274.

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Abstract

<p align="justify">Moisture sorption isotherm of Kodbale, a popular Indian spicy savoury was found to be sigmoidal in shape; typical of a starchy food. The equilibrium moisture content at 56% RH was found to be 10.01% (dry basis), which was critical from the point of view of crispness and acceptability. The Brunnauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer (GAB) - monolayer moisture content was 4.60%. The product packed in polyamide, based coextruded film and metallized polyester-polyethylene laminate with ambient air and nitrogen gas flushing indicated shelf-life of 60 to 80 days, when stored at 38°C and 90% RH. At 27°C and 65% RH storage condition, the shelf-life was about 120 days. Gas flushing and polyamide based material gave added protection against deteriorative changes.</p>

Item Type: Article
Uncontrolled Keywords: Savoury kodbale; Moisture sorption; Gas packing; Storage behaviour.
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2006
Last Modified: 14 Dec 2016 11:02
URI: http://ir.cftri.com/id/eprint/327

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