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Studies on packaging and storage of Sohan papri.

Venkatesh, K. V. L. and Mahadeviah, B. and Dhanaraj, S. and Mahadeviah, M. and Ananthakrishna, S. M. and Anandaswamy, B. and Govindarajan, V. S. and Sen, D. P. (1983) Studies on packaging and storage of Sohan papri. Journal of Food Science and Technology, 20 (5). 209-213, 9 ref..

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Abstract

Sohan papri, an Indian sweetmeat based on besan (chickpea flour) has a short shelf-life of about 12 days. In order to extend the shelf-life, Sohan papri was treated with BHA and packaged separately in flexible pouches (Al foil), (i) high density polyethylene (PE) and (ii) polyester low density (PE) and rigid containers (Dingley and Tagger top) and stored at 27 degree C and 65% RH for up to 110 and 225 days, resp. Sorption isotherm studies revealed that the product had a permissible moisture uptake of 1.7%, with a critical moisture content of 3% and equilibrium RH (ERH) of 30%. Chemical parameters (e.g. free fatty acids, Kreis test, thiobarbituric acid (TBA) value and colour) and sensory evaluation indicated that the product could be stored well for 30 days in (ii), 110 days in (i) and Al foil, and 225 days in rigid containers.

Item Type: Article
Uncontrolled Keywords: KEEPING-QUALITY; Sohan papri, keeping quality improvement in stored packaged; STORAGE-; PACKAGING-; DESSERTS-; SUGAR-CONFECTIONERY
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 04:39
Last Modified: 28 Jun 2016 08:20
URI: http://ir.cftri.com/id/eprint/6685

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