Advances in Food Science and Engineering

Download PDF (479.7 KB) PP. 68 - 73 Pub. Date: June 22, 2017

DOI: 10.22606/afse.2017.12002

• V.M. Bhatt
  Associate Research Scientist, AGRISNET, Junagadh Agricultural University, Junagadh
• M.N. Dabhi^*
  Research Engineer AICRP on Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agril. Engg. & Technology, JAU, Junagadh
• P.J. Rathod
  Assistant Professor, Department of Biochemistry & Biotechnology, Junagadh Agricultural University, Junagadh- 362001(Gujarat) India

Experiments were conducted to assess a storage of bajra flour of five cultivars viz GHB- 538, GHB-558, GHB-732, GHB-744, Desi(V) with different packaging materials of Tin container(C1), HDPE container(C2), Cotton bag(C3), LDPE bag(C4) at room temperature(T1:37°C) and at low temperature (T2:refrigerator) for 16 days. The best storage condition to enhance the keeping quality of flour of Bajra varieties with effect of storage containers and temperature on biochemical quality parameters of Bajra flour was analyzed. The increase in moisture content (1.85 %) was higher in Desi Variety flour at room temperature in cotton bag. The increase in FFA (3.35%) was higher in GHB- 558 variety flour at room temperature in cotton bag. The increase in Malondialdehyde was higher in GHB-538 as well as GHB-558 flour stored in cotton bag at room temperature. The increased values of all parameters were found in flour stored in tin container and plastic container at low temperature.

Bajra flour; storage; FFA; malondialdehyde

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