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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/42788
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kirti Jalgaonkar | en_US |
dc.contributor.author | S. K. Jha | en_US |
dc.contributor.author | Lata Nain | en_US |
dc.contributor.author | M. A. Iquebal | en_US |
dc.date.accessioned | 2020-11-27T09:30:04Z | - |
dc.date.available | 2020-11-27T09:30:04Z | - |
dc.date.issued | 2017-09-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/42788 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Pearl millet based pasta was evaluated for quality changes during 6-month storage in biaxially oriented polypropylene (BOPP) packaging material of 100 µm thickness and water vapour transmission rate of 7.71 g,m-2.day-1 at ambient condition (32.95 ± 8.75 °C (max), 17.6 ± 12.1 °C (min) and 79 ± 19 % RH). The quality parameters of pasta were determined at intervals of 1 month. Moisture content (MC) of pasta varied from 8.87 % to 11.90 %, water activity 0.51 to 0.66, free fatty acids (FFA) 0.48 % to 0.82 %, peroxide value (PV) 2.10 to 5.79 meq.kg-1 of oil, fat acidity 20.54 mg.100 g-1 to 37.77 mg.100 g-1. Cooking loss (6.22 % to 7.66 %) and variation in textural properties such as hardness (10.75-11.68 N), cohesiveness (0.60-0.64), springiness (1.17-1.26 mm), gumminess (6.01-6.45 N), chewiness (6.15-6.45 N.mm) of pasta were found to be non-significant during storage period. Moisture content, water activity, FFA, PV, fat acidity were found to be positively related to storage period. Microbial counts (total plate count, yeast, mould, E. Coli, Salmonella, Shigella) were not detected during the entire storage period. With overall acceptability value of 7.67 out of 9, the sensory evaluation revealed very good acceptability of the product even after 6 months of storage. Thus, the overall quality, safety, and acceptability of the product remained acceptable throughout the 6-month storage period. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Storage | en_US |
dc.subject | pearl millet pasta | en_US |
dc.subject | FFA | en_US |
dc.subject | PV | en_US |
dc.subject | fat acidity | en_US |
dc.subject | sensory evaluation | en_US |
dc.title | Quality changes in pearl millet based pasta during storage in flexible packaging | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Article | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Agricultural Engineering | en_US |
dc.publication.volumeno | 54 (3) | en_US |
dc.publication.pagenumber | 22-31 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | Not Available | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute for Post Harvest Engineering and Technology | en_US |
dc.publication.authorAffiliation | ICAR::Indian Agricultural Research Institute | en_US |
dc.publication.authorAffiliation | ICAR::Indian Agricultural Statistics Research Institute | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 4.79 | - |
Appears in Collections: | AEdu-IASRI-Publication |
Files in This Item:
File | Description | Size | Format | |
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Quality changes in pearl millet based pasta during storage in flexible packaging.pdf | 560.21 kB | Adobe PDF | View/Open |
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