Effect of packaging type on the quality of premix white bread based on modified rice flour

Abstract

White bread premix flour based on modified rice flour is a practical food product that is safe, nutritious and has functional value. However, loss of nutritional components may occur during storage. In this study, premix flour was packaged in PP plastic, HDPE plastic and aluminum foil, and stored under controlled conditions at 30°C temperature and 75% relative humidity for 28 days. The content of carbohydrates, protein, fat, ash and water is regularly assessed. Flour packaged using aluminum foil showed the smallest percentage loss of nutritional components, namely 0.8% loss of carbohydrates, 75% protein loss, 13% fat loss, 4% loss of ash content and 49% increase in water content. Meanwhile, the highest percentage of nutrient loss in HDPE packaged premix flour is 10% carbohydrate loss, 91% protein loss, 45% fat loss, 8% loss of ash content and 56% increase in water content. This shows that the product quality is better maintained by using aluminum foil packaging.