Effect of Moisture, Water Activity and Packaging Materials on Quality and Shelf Life of Some Locally Packed Chanachur

Chowdhury, K; Khan, S; Karim, Rezaul; Obaid, M; Hasan, G. M. M. Anwarul

doi:10.3329/bjsir.v46i1.8102

Cited by 6 publications

(5 citation statements)

References 16 publications

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“…This result indicates that the water content of sausages packaged by synthetic plastic is higher than sausages packaged by BC film, thus causing microbial growth in sausages packaged in synthetic plastics, which is also higher than sausages packaged by BC film ( Figure 5 e). These results are similar to those obtained by Chowdury et al [ 49 ], who reported that the water content in food affects the weight of the food, and that water activity affects microbial growth in food. Martins et al [ 50 ] also reported that the high water content in food will trigger microbial growth.…”

Section: Resultssupporting

confidence: 91%

Properties and Application of Edible Modified Bacterial Cellulose Film Based Sago Liquid Waste as Food Packaging

et al. 2021

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Bacterial cellulose (BC) based on sago liquid waste has been developed to be used as food packaging. This study investigated the physicochemical and mechanical properties of modified BC film and its application as food packaging. The modified BC film performed carboxymethyl cellulose (CMC) as a stabilizer and glycerol as a plasticizer. Films were prepared by casting technique using BC as the primary material and composites with various concentrations of CMC and glycerol (0.5%, 1%, and 1.5%, v/v). BC film was applied as the packaging of meat sausage, and the quality of meat sausage was measured based on weight loss, moisture content, pH, protein content, and total microbial count. The addition of CMC and glycerol influences the physical and mechanical properties of BC composites film. The best mechanical properties of edible BC film were collected by adding 1% CMC and 1% glycerol with a tensile strength of 17.47 MPa, elongation at a break of 25.60%, and Young’s modulus of 6.54 GPa. FTIR analysis showed the characteristic bands of BC, and the addition of CMC and glycerol slightly changed the FTIR spectrum of the composites. The utilization of modified BC-based sago liquid waste film as the packaging of meat sausage could maintain sausage quality during 6 days of storage at room temperature. Therefore, edible BC film has the potential to be used as food packaging.

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Section: Resultssupporting

confidence: 91%

Properties and Application of Edible Modified Bacterial Cellulose Film Based Sago Liquid Waste as Food Packaging

et al. 2021

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“…Compared with the mean rank of other attributes, the panellists were still satisfied with the colour of the stored noodles. of storage (Chowdhury et al, 2011). Other than that, the mean rank of texture attribute was 66.50 at the end of the accelerated shelf life study with the decreasing trend along the storage period.…”

Section:  Sensory Evaluation: Paired T-testmentioning

confidence: 87%

“…The sharp increase of water activity may be related to the appreciably increase in the moisture content. F3 contains considerably high fat and it leads to the rapid moisture absorption from the environment (Chowdhury et al, 2011). Figure 3, the decreasing trend of pH can be seen from 6.28 to 5.82 with significant difference (p<0.05) for almost every two months.…”

Section:  Water Activity Of Stored Instant Noodlesmentioning

confidence: 88%

Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles

Kuen¹,

Hamid²,

Mamat³

et al. 2018

Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)

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The study has utilized chickpea and okara composite flours and produced best formulation based on sensory and physicochemical characteristics. Formulation of F3 which comprised of 75% of wheat flour, 12.5% of chickpea flour and 12.5% of okara flour was selected as the best formulation. The qualities of best formulation and control were compared through proximate analysis, dietary fiber, energy content and cooking qualities. F3 was better than control in terms of significantly higher ash, crude protein, crude fiber contents and significantly lower crude fat, carbohydrates and energy contents, and it also rich in dietary fiber (10.05g/100g). Furthermore, F3 has significantly higher cooking yield, longer optimal cooking time, lower rehydration rate and higher cooking loss. The storage quality of the best formulation's accelerated shelf life study for eight months was evaluated via water activity test, physicochemical tests, microbiological and sensory tests. The increased in water activity and decreased in pH value, reduced brightness, increased redness and yellowness of noodles, reduced tensile strength and changes in the textural properties. Nonetheless, the noodles were still safe to be consumed and accepted by the panellists. To conclude, the incorporation of chickpea and okara flours into the instant noodles boosts the nutrient contents but results in poorer textural properties. Further study regarding the alternatives to improve the textural properties of the noodles would be worthwhile.

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“…This may have led to a degradation of the pigment and a change of color at the end of storage may be the presence of moisture may lead to increase the microbial growth, which helps the decomposition of the pigment and speed of corruption. (Chowdhury, et al, 2011) And on the other hand, this package is transparent, which helps the consumer to see the product inside and at the same time leads to the sweets being exposed to strong light, which negatively affects the color fastness in the candy for a long time, which led to the deterioration of the color at the end of the storage period. Because this type of packaging is transparent, it allows the transmission of light, which plays a role in the deterioration of the color.…”

Section: Figure 5 Effect Of Polyester (Pet) Package On the Stability ...mentioning

confidence: 99%

The Effect of Packaging Materials on The Quality of Children's Jelly Candies with Artificial and Natural Color

Hassan

El-Gendy

2023

Food Technology Research Journal

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Natural red dyes extracted from red beetroots were identified (betalain) and determined as its usage in colored children's candy because it has a safe effect on health, compared with artificial pigments (Carmosine). The jelly candy was colored using different concentrations (10, 15 and 30 %) of natural color, different packaging material was used (Metallized polypropylene MTPP, a box of polyester PET, high-density polyethylene HDPE and a two-sided package of Metallized polypropylene and transparent polypropylene MTPP+ TPP) and studied, the effect of packaging materials on the stability of pigment and the retention of the good color degree of degradation during storage at room temperature and the refrigerator was analyzed, the results indicated that the best extraction method of the natural pigment using 3% citric acid. Also, the best packaging material used for keeping the candy from deterioration was MTPP followed by PET, MTPP + TPP, while HDPE packages showed a clear deterioration of the natural and artificial pigments during storage. Adding 3% of the natural pigment to the candy was significantly better than 1, 2% and have higher sensory evaluation. The objective of the study is to extract of the natural betalain pigment from red beetroots and then use in coloring children's candy (jelly) compared with the artificial pigment (carmosine) study the effect of the packaging material on preserving the jelly from external influences, and study the stability of the betalain pigment during the storage period.

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Effect of Moisture, Water Activity and Packaging Materials on Quality and Shelf Life of Some Locally Packed Chanachur

Cited by 6 publications

References 16 publications

Properties and Application of Edible Modified Bacterial Cellulose Film Based Sago Liquid Waste as Food Packaging

Properties and Application of Edible Modified Bacterial Cellulose Film Based Sago Liquid Waste as Food Packaging

Effect of Chickpea and Okara Composite Flours on the Quality of Instant Noodles

The Effect of Packaging Materials on The Quality of Children's Jelly Candies with Artificial and Natural Color

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