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Changes in the colour and acidity of black gram (Phaseolus mungo) papads during storage.

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Title Changes in the colour and acidity of black gram (Phaseolus mungo) papads during storage.
 
Creator Balasubrahmanyam, N.
Venkatesh, K. V. L.
Shurpalekar, S. R.
 
Subject 22 Legumes-Pulses
06 Preservation and Storage
 
Description Changes in moisture, pH and colour of 20 black gram papads (8 cm diam. and 0.6 mm thickness and of 14 and 16% moisture), packaged in 10 x 12 cm bags made of 400 gauge low density polyethylene (LDPE) and 200 gauge high density polyethylene (HDPE), Al foil laminate (AFL), under 3 storage conditions: refrigeration (approx. 4 degree C and 40-50% RH), 65% RH at 27 degree C and 92% RH at 38 degree C for 140 days were investigated. Results indicate that colour change in papads is mainly temp. dependent and can be measured using a photovolt photoelectric reflectionmeter using a green filter. It was not affected by RH or moisture content. Sharp falls in pH were noted for papads stored at 92% RH and 38 degree C (7.6 to 5.7 and 7.2 to 5.6) for initial moisture contents of 14 and 16% respectively. A fall of only 0.7 was observed in samples stored at 65% RH and 27 degree C, while no decrease was observed for refrigerated samples. Completely moisture and gas proof AFL had no advantage over LDPE and HDPE for papad storage as indicated by pH and colour measurements. It can be concluded that papads containing 14% moisture will have a shelf life of greater than 300 days under normal storage conditions.
 
Date 1974
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3347/1/Jaurnal%20of%20Food%20Science%20and%20Technology%2C%20Vol.%2011%2C%20No.2%2C%20March-April%201974%2C%20pp.%2079-80.pdf
Balasubrahmanyam, N. and Venkatesh, K. V. L. and Shurpalekar, S. R. (1974) Changes in the colour and acidity of black gram (Phaseolus mungo) papads during storage. Journal of Food Science and Technology, 11 (2). 79-80, 3 ref.. ISSN 0022-1155