Storage studies of water chestnut flour

Abstract

The aim of the study was to analyze the storage behavior of low glycemic index water chestnut flour (WCF) packed in high‐density polyethylene (HDPE) and low‐density polyethylene (LDPE) bags under ambient conditions (temperature = 28.40 ± 2°C and R.H = 63.5 ± 5%) for a period of 6 months. At the end of storage, moisture, fat, protein, fiber, ash, and carbohydrate contents were recorded as 10.20%, 0.23%, 2.79%, 3.09%, 2.36%, and 81.30% for WCF packed in HDPE bags and 10.35%, 0.20%, 2.74%, 3.07%, 2.37%, and 81.22% for WCF packed in LDPE bags, respectively. Likewise, water activity, bulk density, total titrable acidity, total phenols, FFA, and total plate count were recorded as 0.43, 0.52 g/cm3, 0.21%, 4.26%, 0.45%, and 1.9 × 102 CFU/g for WCF packed in HDPE bags and 0.44, 0.50 g/cm3, 0.23%, 4.16%, 0.86%, and 2.6 × 102 CFU/g for WCF packed in LDPE bags, respectively. Overall, the flour quality was retained better in HDPE than in LDPE. Practical applications Water chestnut flour, a suitable ingredient for the development of gluten free and low glycemic index food products has not been explored yet at the industrial scale. The storage behavior of water chestnut flour is important to determine its functionality for the development of different bakery products, snacks, etc., for diabetic and celiac disease patients. The results of this study will provide guidelines to preserve and store the flour obtained from this underutilized aquatic crop which will help to provide remunerative returns to people who are directly or indirectly involved in the water chestnut trade.