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Studies on packaging and storage of fried mung (Phaseolus aureus) dhal.

Bhat, K. K. and Mahadevaiah, B. and Ananthakrishna, S. M. and Mahadeviah, M. and Dhanaraj, S. and Govindrajan, V. S. and Anandaswamy, B. and Prabhakar, J. V. and Sen, D. P. (1982) Studies on packaging and storage of fried mung (Phaseolus aureus) dhal. Journal of Food Science and Technology , 19. pp. 197-203.

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Abstract

Deep fat fried mung dhal (Indian snack item) with 1.8% moisture content was packed in flexible containers of (i) high density polyethylene (HDPE), (ii) MXXT + low density polyethylene (LDPE), (iii) polyester/polyethylene (PE), and (iv) paper/PE/Al foil/LDPE and stored at 27 degree C and 65% RH and 38 degree C and 92% RH for 360 days. Samples were withdrawn at intervals and analysed for moisture, peroxide value (PV), free fatty acids and for acceptability. In rigid containers (tin cans and under N2 and CO2, and Al cans with and without PE liner) the product was stored for 360 days at 5, 27 and 38 degree C. In flexible containers fried mung dhal could be stored for 40, 60, and 120 days at 38 degree C, and at 27 degree C for 110 days in (i), (ii) and (iii) and for 210 days in (iv). Samples stored at 38 degree C always showed higher PV than those stored at 27 degree C. In rigid containers the storage life was greater than 360 days and temp. and gas showed no significant effect on product quality. PV showed no correlation with deterioration in flavour or storability.

Item Type: Article
Uncontrolled Keywords: KEEPING-QUALITY; mung dhal, keeping quality of stored packaged fried; STORAGE-; PACKAGING-; FRIED-FOODS; SNACKS-; LEGUMES-
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Oct 2010 05:14
Last Modified: 28 Dec 2011 09:50
URI: http://ir.cftri.com/id/eprint/5659

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