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Changes in the colour and acidity of black gram (Phaseolus mungo) papads during storage.

Balasubrahmanyam, N. and Venkatesh, K. V. L. and Shurpalekar, S. R. (1974) Changes in the colour and acidity of black gram (Phaseolus mungo) papads during storage. Journal of Food Science and Technology, 11 (2). 79-80, 3 ref.. ISSN 0022-1155

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Jaurnal of Food Science and Technology, Vol. 11, No.2, March-April 1974, pp. 79-80.pdf - Published Version
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Changes in moisture, pH and colour of 20 black gram papads (8 cm diam. and 0.6 mm thickness and of 14 and 16% moisture), packaged in 10 x 12 cm bags made of 400 gauge low density polyethylene (LDPE) and 200 gauge high density polyethylene (HDPE), Al foil laminate (AFL), under 3 storage conditions: refrigeration (approx. 4 degree C and 40-50% RH), 65% RH at 27 degree C and 92% RH at 38 degree C for 140 days were investigated. Results indicate that colour change in papads is mainly temp. dependent and can be measured using a photovolt photoelectric reflectionmeter using a green filter. It was not affected by RH or moisture content. Sharp falls in pH were noted for papads stored at 92% RH and 38 degree C (7.6 to 5.7 and 7.2 to 5.6) for initial moisture contents of 14 and 16% respectively. A fall of only 0.7 was observed in samples stored at 65% RH and 27 degree C, while no decrease was observed for refrigerated samples. Completely moisture and gas proof AFL had no advantage over LDPE and HDPE for papad storage as indicated by pH and colour measurements. It can be concluded that papads containing 14% moisture will have a shelf life of greater than 300 days under normal storage conditions.

Item Type: Article
Uncontrolled Keywords: ACIDITY-; black gram papads, acidity changes in stored packaged; BAKERY-PRODUCTS; black gram papads, quality changes in stored packaged; PACKAGING-; KEEPING-QUALITY; black gram papads, keeping quality of; PULSES-; COLOUR-; black gram papads, colour changes in stored packaged; STORAGE-
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Sep 2013 06:26
Last Modified: 18 Sep 2013 06:26
URI: http://ir.cftri.com/id/eprint/3347

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