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

Authors

  • K Chowdhury Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205
  • S Khan Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205
  • R Karim Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205
  • M Obaid Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205
  • GMMA Hasan Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205

DOI:

https://doi.org/10.3329/bjsir.v46i1.8102

Keywords:

Chanachur, Water activity, Sensory quality, Packaging materials, Moisture content, Storage condition, Shelf life.

Abstract

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

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How to Cite

Chowdhury, K., Khan, S., Karim, R., Obaid, M., & Hasan, G. (2011). Effect of Moisture, Water Activity and Packaging Materials on Quality and Shelf Life of Some Locally Packed Chanachur. Bangladesh Journal of Scientific and Industrial Research, 46(1), 33–40. https://doi.org/10.3329/bjsir.v46i1.8102

Issue

Vol. 46 No. 1 (2011)

Section

Articles

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