The Keeping Quality of Wheat Flour in Different Packaging Materials

Bhattacharjee, M.; Bhole, N. G.

doi:10.1177/156482658400600103

Cited by 1 publication

(2 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Food packaging is an important step to ensure product quality because it provides protection against damage and deterioration during storage, transportation, and distribution [2]. Packaging can prevent or reduce damage, protect the ingredients inside from pollution and physical disturbances such as friction and impact.…”

Section: Introductionmentioning

confidence: 99%

“…Quality criteria for packaged food products include the availability of healthy, clean, unpolluted food with E3S Web of Conferences 519, 03021 (2024) https://doi.org/10.1051/e3sconf/202451903021 TALENTA CEST-5 2024 minimal losses during transportation, hygienic conditions, and reasonable prices for consumers. 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].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Bima,

Ibadurrahman,

Tambun

2024

E3S Web Conf.

View full text Add to dashboard Cite

The wheat flour quality is influenced by several factors, including the packaging type used and the length of storage time. This research aims to determine the effect of packaging type (polypropylene and polyethylene) and storage time on the wheat flour quality at PT XYZ. The wheat flour quality described refers to SNI No. 01-3751-2018, including water content, ash content, protein content, and organoleptic properties. The research results show that the packaging type and storage time affect the wheat flour quality. The analysis results show that wheat flour produced and packaged using polypropylene and polyethylene with variations in storage time shows a real influence on the wheat flour quality. The analysis results showed that the smallest water content in polyethylene packaging was 13.28% with a storage time of 21 days, the smallest ash content in the polypropylene packaging type was 0.56% with a storage time of 9 days, and the highest protein content was 15.24% in the polypropylene packaging type with a storage time of 14 days. Meanwhile, the analysis of organoleptic properties including color tests and aroma tests did not have a significant effect on the wheat flour quality.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%