ICAR Research Data Repository for Knowledge Management
Studies on Cake Doughnut Premix : Packaging and Keeping Quality in Flexible Packs
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/1590/
JFST-08-95 |
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| Title |
Studies on Cake Doughnut Premix : Packaging and Keeping Quality in Flexible Packs |
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| Creator |
Selvaraj, A.
Balasubrahmanyam, N. Haridas Rao, P. |
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| Subject |
06 Packaging
26 Bakery products |
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| Description |
Moisture sorption data of cake doughnut premix indicated that a moisture content of 9.7% (as is basis), equilibrating to 64% RH, is critical with respect to storage stability of the product. Shelf-life of the premix with 9.0% initial moisture and packed in double polypropylene, and metallized polyester/polyethylene was 50 and 30 days, respectively, at 90% RH, 38°C and more than 150 days at 65% RH, 27°C. Shelf-life at accelerated condition could be increased to 110 and 85 days, respectively, in the above packs by reducing the initial moisture content of the product to 7.7%. |
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| Date |
1995
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/1590/1/JFST1995_32%283%29_227-230.pdf
Selvaraj, A. and Balasubrahmanyam, N. and Haridas Rao, P. (1995) Studies on Cake Doughnut Premix : Packaging and Keeping Quality in Flexible Packs. Journal of Food Science and Technology, 32 (3). pp. 227-230. |
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