Abstract
An experiment was performed in year 2014 to determine the effect of different packaging material on quality of garlic powder.Dehydrated powder of garlic cv. AGRIFOUNDWHITE (G-41)was prepared by drying at 60 ± 2 °C from well matureddisease free bulbs procured from Vegetable Research Unit, Dr. PDKV Akola, Maharashtra. Different packaging material viz. , control (without packaging), polyethylene 200 gauge, polyethylene 300 gauge,aluminated foil, plastic bottle and glass bottle were used for packaging and stored under ambient condition for 120 days. The physico-chemical observations like moisture content, titrable acidity, ascorbic acid and protein content of the powder were analyzed. Also sensory evaluation of powder was carried out to judge consumer acceptability. The data obtained were analyzed using FCRD model.The packaging material aluminated foil found superior in maintaining maximum ascorbic acid (12.47 mg/100 g) and titrable acidity (1.05 %). Whereas glass bottle packed garlic powder registered minimum increase (34.20 %) in moisture and scored maximum (7.3) in 9 point hedonic scale for sensory evaluation. Packaging material had non-significant effect on protein content.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
