scholarly journals Quality and Shelf-Life Evaluation of Packaged Biscuits Marketed in Bangladesh

2012 ◽  
Vol 47 (1) ◽  
pp. 29-42 ◽  
Author(s):  
K Chowdhury ◽  
S Khan ◽  
R Karim ◽  
M Obaid ◽  
GMMA Hasan
Keyword(s):  
Shelf Life ◽  
Water Activity ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Life Evaluation ◽  
Sensory Qualities ◽  
Quality And Shelf Life

Five different brands of locally produced biscuits and five brands of foreign biscuits were collected from the market. All these biscuits were  stored at ambient condition (30 ºC, and 60 % RH) for 3 months. The changes in water activity, moisture and their consequences on sensory  qualities like texture, color, flavor and overall acceptance were investigated in every month. Test of packaging materials were also carried  out for each brand of packed biscuits. Moisture and water activity values have been increased with time for all the samples whereas  sensory scores decreased. However, all the foreign and local biscuit samples were found acceptable under the study period but only one  local biscuit was found unsalableDOI: http://dx.doi.org/10.3329/bjsir.v47i1.10717 Bangladesh J. Sci. Ind. Res. 47(1), 29-42, 2012

scholarly journals Effect of Moisture, Water Activity and Packaging Materials on Quality and Shelf Life of Some Locally Packed Chanachur

1970 ◽  
Vol 46 (1) ◽  
pp. 33-40
Author(s):  
K Chowdhury ◽  
S Khan ◽  
R Karim ◽  
M Obaid ◽  
GMMA Hasan
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Water Activity ◽  
Sensory Quality ◽  
Storage Condition ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Sensory Qualities ◽  
Consequent Effect ◽  
Quality And Shelf Life

Five different brands of locally produced chanachur packets were collected from the market. From each brand, packets of chanachur having the same date of production were bought and stored at ambient condition (30 oC and 60 % RH) for 3 months. The changes in water activity, moisture % and consequent effect on sensory qualities like texture, color, flavor and overall acceptance were investigated every month starting from zero month. Test of packaging materials were also carried out for each brand of packed chanachur. Moisture and water activity values have been increased with time for all the samples (A-E) whereas sensory scores decreased. However, all the chanachur samples except C were found acceptable under the study period. Key words: Chanachur; Water activity; Sensory quality; Packaging materials; Moisture content; Storage condition; Shelf life. DOI: http://dx.doi.org/10.3329/bjsir.v46i1.8102 Bangladesh J. Sci. Ind. Res. 46(1), 33-40, 2011

scholarly journals Effect of different packaging systems and chlorination on the quality and shelf life of green chili

2013 ◽  
Vol 37 (4) ◽  
pp. 729-736 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Miaruddin ◽  
Md. Golam Ferdous Chowdhury ◽  
Md. Hafizul Haque Khan ◽  
MA Matin
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

scholarly journals Effect of packaging techniques and chlorination on the quality and shelf life of country bean (Lablab niger)

1970 ◽  
Vol 34 (4) ◽  
pp. 623-631
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Shahjahan ◽  
Md Miaruddin ◽  
Md Golam Ferdous Chowdhury
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Β Carotene ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of country bean (Lablab niger) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the packets made by polypropylene. Bean pre-treated with chlorine water and then packaging in selected polypropylene resulted substantial reduction in losses caused by weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, β-carotene, moisture content, etc. Under this condition, the retention of quality and shelf life of bean could be extended upto 8 days at ambient condition as compared to non-treated and without packaging. Key Words: Packaging techniques; chlorination; shelf life; country bean.  DOI: 10.3329/bjar.v34i4.5838Bangladesh J. Agril. Res. 34(4) : 623-631, December 2009

Hygienic Quality and Shelf Life of a Moroccan Cooked (Kosher) Sausage

1995 ◽  
Vol 58 (2) ◽  
pp. 182-185 ◽  
Author(s):  
AHMED DAOUDI ◽  
FRANK A. STOLLE ◽  
ABDELHAMID BELEMLIH ◽  
HENRI R. ZAMBOU ◽  
HARTMUT G. EISGRUBER
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Water Activity ◽  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Basic Nitrogen ◽  
Sensory Changes ◽  
Quality And Shelf Life ◽  
Microbial Status

Sensory, physicochemical and microbiological changes in Moroccan cooked kosher sausages stored at 6°C and 25°C were monitored over 35 days. Kosher sausages were very prone to changes in microbial status, as a result of high pH and water activity-values (aw-values) after processing. After 3 days of storage at 25°C and 1 week at 6°C the microbial colonies increased distinctively. Sensory changes were only detectable after the seventh day at 25°C. At 6°C, these sausages kept their sensorial characteristics. Levels of total volatile basic nitrogen were lower in the kosher sausages at 6°C than in those kept at 25°C. Changes at 25°C affected the quality of kosher sausage and limited the shelf life. From these results it can be concluded that storage at 25°C (ambient temperature) for 3 days or at 6°C (chilling) for 7 days without sensory changes is possible.

scholarly journals Roles of different packaging materials on the quality and shelf life of yogurt

2022 ◽  
Author(s):  
Soma Fatah RASUL ◽  
Rabar Jalal NOORI ◽  
Kale Mohammed ALI ◽  
Rezhna Baiz KHDHIR ◽  
Shakar Rasul AHMED ◽  
...  
Keyword(s):  
Shelf Life ◽  
Packaging Materials ◽  
Quality And Shelf Life
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