Effect of packaging methods and storage conditions on quality characteristics of flour product naan

Abstract

The quality characteristics of naan from flour products under various packaging methods stored at different temperatures (25, 4 and-20°C) for different time (0-49 days) were investigated. Packaging methods included ordinary plastic packaging (OPP), vacuum packaging (VP) and deoxygenation packaging (DP). Sensory value, acid value, moisture content and microbial count of naan during storage were evaluated. The results showed that the total demerit points of sensory of DP naan stored at 25°C had considerably lower levels. The moisture content of naan in DP and VP at 25°C during storage had not been affected, while in OPP increased; the acid values of naan increased, but in DP was the lowest; the total microbiological count (MC) of naan in OPP, VP and DP at 5th day reached 2.25, 3.04 and 1.99 log CFU g-1 , respectively. At 4 and-20°C, the moisture content of naan in OPP, VP and DP during storage reduced, the acid values at storage the 38th day dramatically increased (p \ 0.05), the MC slowly increased, but these in DP samples was lower. The Ultraviolet (UV) and microwave (MW) radiation time was varied to study its effect on the shelf life of naan at 25°C. The moisture content of UV and MW treated naan were not significantly different from those of control naan (p [ 0.05), but the demerit points, acid values and MC reduced, the shelf life of naan was extended. The combination of DP and MW methods was a better efficient way to reduced negative quality changes of naan during storage. Keywords Naan Á Packaging methods Á Storage Á Quality Á Ultraviolet Á Microwave Xiaoyan Zhao and Han Sun have contributed equally to this work.

The Vacuum and Light-Avoided Packaging Ameliorate the Decline in Quality of Whole Chili During Storage

“…In agreement with these results, Udomkun et al [28] found that the moisture content and a w of dried papaya packed in polyamide/polyethylene flms with 95% light transmissivity was signifcantly higher than that of aluminum laminated polyethylene flm with 0% light transmissivity during storage for 1 to 9 months. Tese may be associated with the water vapor generated by the light exposure, which increased a w of the samples in the package [29,30]. In this study, the BI of the V + LA group was signifcantly lower than that of the C at 6 m (P < 0.05).…”

Enhancement of biofunctional properties, sensory attributes, and shelf life of flatbread by incorporating red bell pepper (Capsicum annuum L.)

“…A non‐significant ( p > 0.05) change in fat, protein, ash, and crude fiber content of the stored flatbreads was observed (data not reported) (Zhao et al, 2019). The mean values for color coordinates ( L *, a *, and b *) of all enriched breads showed a significant ( p < 0.05) change during storage.…”

“…A non-significant (p > 0.05) change in fat, protein, ash, and crude fiber content of the stored flatbreads was observed (data not reported) (Zhao et al, 2019). The mean values for color coor-…”

Effect of Packaging Type and Storage Time on the Quality of Wheat Flour

“…Although packaging has no direct relationship with production, storage, marketing, and distribution, it plays an important role in the safety and quality of the product after it reaches consumers [2]. Bottled oxygen can increases the rate of oil oxidation and the growth of microorganisms [15].…”