Effect of Packaging Materials on Storage Stability of Protein rich flour from deoiled Sesame cake
Abstract: Flour from de-oiled sesame cake produced from white sesame seed was packed in aluminum (Al) foil and low density polypropylene (LDPE) packaging film, stored in ambient and refrigerated conditions and tested every 15 days for a period of 75 days for changes in moisture, protein, fat, fiber, ash, water solubility index (WSI), water absorbency index (WAI), viscosity, color, pH and oxalic acid. An increase in moisture content, protein, pH and oxalic acid with corresponding decrease in fat and fiber were observed in all stored packs; more pronounced under ambient conditions as compared to refrigerated condition of storage. Among packaging materials Al foil was found to be the best packaging material for storage of flour from de-oiled sesame cake followed by LDPE. Flour from de-oiled sesame cake can be stored safely for 75 days in ambient and in refrigerated conditions.
[Angam Raleng, M. R. Manikantan, Atul Anand Mishra (2014); Effect of Packaging Materials on Storage Stability of Protein rich flour from deoiled Sesame cake Int. J. of Adv. Res. 2 (12). 0] (ISSN 2320-5407). www.journalijar.com
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