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Kumar, Ankit
- Effect of Different Storage Condition on Physiological Weight Loss and Cooking Quality of Brown Rice
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Authors
Ankit Kumar
1,
V. K. Tiwari
1
Affiliations
1 Department of Post harvest Process and Food Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalya, Jabalpur (M.P.), IN
1 Department of Post harvest Process and Food Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalya, Jabalpur (M.P.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 8, No 1 (2017), Pagination: 18-23Abstract
The physiological weight loss and cooking quality of four month stored brown rice at 12 per cent, 14 per cent and 16 per cent moisture contents (w.b.) were stored in different indigenous storage structures (mud bin, jute bag and polypropylene bag) at prevailing environmental conditions such as weight loss in percentage and cooking index (CI) of brown rice during storage were studied for single variety of paddy (Sugandha). It was found that weight loss percentages increased with number of storage days. The physical weight loss observed in polypropylene bag at the end of four month was 4.80, 5.33 and 6.44 per cent at 12, 14 and 16 per cent moisture content, respectively. While in mud bin was 4.98, 5.86 and 7.12 per cent and in jute bag 5.22, 6.55 and 8.00 per cent at 12, 14 and 16 per cent moisture content, respectively. While studying cooking qualities of brown rice, it was observed that cooking time reduces with advances in storage period. In polypropylene bag cooking time reduces to (65 seconds), followed by mud bin (50 seconds) and jute bag (42 seconds). Cooking time was no significant change observed at different moisture contents. However, the maximum cooking index was found in polypropylene bag followed by mud bin and jute bag in all moistures levels.Keywords
Brown Rice, Weight Loss Percentage, Cooking Characteristics, Indigenous Storage Structure, Moisture Content, Ageing.
References
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- Effect of Modified Atmosphere Packaging on Storage Life and Quality of Cherry Tomato
Abstract Views :199 |
PDF Views:0
Authors
Affiliations
1 Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana (Punjab), IN
1 Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana (Punjab), IN
Source
International Journal of Processing and Post harvest Technology, Vol 8, No 1 (2017), Pagination: 29-36Abstract
Freshly harvest tomato after washing with water packaged in LDPE packages of various thicknesses viz., 25, 37.5 and 50μm and 0, 4 and 8 perforations of 1.0 mm diameter each and a separate sample was taken for comparison under ambient storage conditions (31.2±2°C and 74.5±3% RH) with a view to improve the storage life and quality. Packaged fruit were assessed for Gas concentrations (O2 and CO2) and quality parameters such as PLW, colour, firmness, lycopene content, TSS, titrable acidity and sensory evaluation. Results obtained were analyzed statistically with the help of ANOVA and DMRT (α = 0.05). Higher O2 concentration (16.10%), lower CO2 evolute (7.41%) was observed in 37.5 μm packaging with 8 perforations. Lower PLW was observed to be 3.78 per cent and 3.97 per cent of initial weight in non-perforated 25μm and 37.5μm, respectively. TCD was observed to lowest (8.10) and firmess better retained by 37.5μm with 8 perforation. Among all the treatments, 37.5μm LDPE packages with 8 perforations were found to be the best package and cherry tomato could be stored for upto 2 weeks under low temperature storage conditions.Keywords
Cherry Tomato, Modified Atmosphere Packaging, Total Colour Difference (TCD), Physiological Loss Weight (PLW), Sensory Evaluation.References
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