Studies on packaging and storage of cereal-pulse based sweetbars.

Jeyarani, T. and Mahadevaiah, B. and Shurpalekar, S. R. (1997) Studies on packaging and storage of cereal-pulse based sweetbars. Journal of Food Science and Technology, India, 34 (3). 245-247, 8 ref..

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Abstract

Moisture sorption studies carried out at relative humidities ranging from 11 to 92% on 3 different ready-to-eat sweetbars (confectionery products; 45 x 45 x 9.5 mm) based on pre-processed wheat/pulse flours/soji (semolina) indicated that an equlibrium moisture content (EMC) of 7.0 to 7.7% at 65% RH was critical, beyond which sogginess and mould [fungal] growth were observed. Sweetbars packaged in pouches of polypropylene (PP) (50 micron) and metallised polyester/polyethylene (Met.PET/PE) had a shelf-life of up to 150 days under ambient (65% RH and 27

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; CEREAL-PRODUCTS; CONTAINERS-; HUMIDITY-; POUCHES-; SHELF-LIFE; SUGAR-CONFECTIONERY; CONFECTIONERY-PRODUCTS; RH-
Divisions:	Food Packaging Technology Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Feb 2021 05:58
Last Modified:	01 Feb 2021 05:58
URI:	http://ir.cftri.res.in/id/eprint/7811

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