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Storage behaviour of Khara boondi - an Indian savory in flexible films.

Mahadeviah, B. and Kumar, K. R. and Anandaswamy, B. (1979) Storage behaviour of Khara boondi - an Indian savory in flexible films. Indian Food Packer, 33 (3). 23-27, 4 ref..

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Abstract

Storage behaviour of Khara boondi, an extruded and fried Indian savoury preparation prepared from bengal gram flour, was packaged in different flexible packaging materials (low density polyethylene, high density polyethylene (HDPE), kraft paper/LDPE or glassine and stored under 2 sets of storage conditions (27 plus/minus 1 degree C/65 plus/minus 2% RH, or 38 plus/minus 1 degree C/92 plus/minus 2%) was investigated. Sorption studies showed that at the lower storage temp., moisture content of 4.3% and RH 50% is critical from the organoleptic aspect of the product. Khara boondi may be packaged in HDPE and stored about 60 days at and 12 days at for the lower and higher storage temp., resp.

Item Type: Article
Uncontrolled Keywords: STORAGE-; Khara boondi, storage & organoleptic properties of; ORGANOLEPTIC-PROPERTIES; SNACKS-; MOISTURE-CONTENT; Khara boondi, moisture in polyethylene packaged; POLYETHYLENE-; PAPER-; Khara boondi, moisture in glassine packaged
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Nov 2013 10:49
Last Modified: 05 Nov 2013 10:49
URI: http://ir.cftri.com/id/eprint/6898

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