Studies on Cake Doughnut Premix : Packaging and Keeping Quality in Flexible Packs

Selvaraj, A. and Balasubrahmanyam, N. and Haridas Rao, P. (1995) Studies on Cake Doughnut Premix : Packaging and Keeping Quality in Flexible Packs. Journal of Food Science and Technology, 32 (3). pp. 227-230.

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Abstract

Moisture sorption data of cake doughnut premix indicated that a moisture content of 9.7% (as is basis), equilibrating to 64% RH, is critical with respect to storage stability of the product. Shelf-life of the premix with 9.0% initial moisture and packed in double polypropylene, and metallized polyester/polyethylene was 50 and 30 days, respectively, at 90% RH, 38°C and more than 150 days at 65% RH, 27°C. Shelf-life at accelerated condition could be increased to 110 and 85 days, respectively, in the above packs by reducing the initial moisture content of the product to 7.7%.

Item Type:	Article
Uncontrolled Keywords:	Cake doughnut premix, Shelf-life, Packaging materials, Sorption studies, Accelerated and ambient conditions, Moisture content
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Food Packaging Technology Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	11 Dec 2007 09:56
Last Modified:	28 Dec 2011 09:32
URI:	http://ir.cftri.res.in/id/eprint/1590

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