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Packaging and storage studies on biscuits containing finger millet (ragi) flour.

Selvaraj, A. and Balasubrahmanyam, N. and Haridas Rao, P. (2002) Packaging and storage studies on biscuits containing finger millet (ragi) flour. Journal of Food Science and Technology, 39 (1). 66-68, 6 ref..

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Abstract

Moisture sorption characteristics and shelf life of packaged biscuits prepared from finger millet flour were compared with those of conventional glucose biscuits. Weighed quantities of biscuit were exposed to 11-86% RH, and the point that they attained constant wt. or showed signs of fungal growth was determined. After equilibration, samples were assessed for changes in crispness and aroma. For both types of biscuit a critical moisture content of 5.0% equilibrating to 32% RH was found, above which acceptability decreased. In order to investigate shelf life, biscuits were double packaged in either polypropylene and pearlized BOPP or metallized polyester and polylaminate and exposed to 1 of 2 sets of storage conditions (90 2% RH, 38 1C; 65 2% RH, 27 1C). Shelf life for finger millet biscuits was 75 and 50 days at 90% RH in polypropylene and pearlized BOPP, and metallized polyester and polylaminate, respectively. At 65% RH, shelf life was >120 days for biscuits stored in either type of pack. It is concluded that the sorption characteristics and shelf life of finger millet biscuits were comparable with those of conventional glucose biscuits.

Item Type: Article
Uncontrolled Keywords: BISCUITS-; HUMIDITY-; MILLET-; PACKAGING-MATERIALS; SHELF-LIFE; SORPTION-; FINGER-MILLET; MOISTURE-SORPTION; RH-
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Somashekar K.S
Date Deposited: 15 Jun 2011 03:47
Last Modified: 25 Sep 2018 08:18
URI: http://ir.cftri.com/id/eprint/7608

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