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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(11): 2749-2754
DOI: https://doi.org/10.20546/ijcmas.2018.711.315


Effect of Packaging Conditions on Sensory Parameters of Bengal Gram, Gram Dhal and Gram Flour during Storage
Nidhi Khanna1, Priti Jain2 and C.K. Teckchandani2
1Department of Post-Harvest Process and Food Engineering, College of Agricultural Engineering, JNKVV, Jabalpur, India
2Department of Post-Harvest Process and Food Engineering, JNKVV, Jabalpur (M.P.), India
*Corresponding author
Abstract:

The study of sensory parameters for stored samples of Bengal gram, gram dhal and gram flour in different were observed at every interval of 30 days. Samples were kept in laminated LDPE bags under different packaging conditions i.e. vacuum packaging, modified atmosphere packaging and ambient conditions for 120 days. The effect of packaging on the sensory parameters of stored samples viz., colour, appearance, flavor, texture, taste and overall acceptability were found by 9 point Hedonic Scale. The results revealed that the study that mean score values of all sensory parameters were increased with storage period under vacuum in comparison to modified atmosphere and ambient conditions. The mean score values were lower in ambient condition. Therefore the sensory parameters for different stored samples under vacuum condition showed the significant result followed by modified atmosphere and ambient conditions.


Keywords: Sensory parameters, Bengal gram, Vacuum packaging and modified atmosphere packaging
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How to cite this article:

Nidhi Khanna, Priti Jain and Teckchandani, C.K. 2018. Effect of Packaging Conditions on Sensory Parameters of Bengal Gram, Gram Dhal and Gram Flour during Storage.Int.J.Curr.Microbiol.App.Sci. 7(11): 2749-2754. doi: https://doi.org/10.20546/ijcmas.2018.711.315