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Effect of storage conditions and packaging materials on the quality attributes of gluten-free extrudates and cookies made from germinated chenopodium (Chenopodium album) flour

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Abstract

This study evaluated the effect of storage and packaging materials on the quality attributes of germinated C. album flour extrudates and cookies. For the storage studies of the extrudates low density polyethylene (LDPE) and laminated pouches (LP) of polyester-aluminium-polypropylene (PE-AL-PP) and for cookies LDPE and LP of metalized polyester polyethylene (MET-PPE)were used at ambient temperature (25 ± 2 °C). Quality parameters like moisture content, water activity, free fatty acids, peroxide value, bulk density, color, hardness, microbial and sensory analysis of developed products were evaluated at an interval of 15 days during 4 months of storage period. Higher quality changes were observed in extrudates and cookies packed in LDPE than in LP and MET-PPE. The overall acceptability data showed higher decrease in the sensory scores of extrudates and cookies packed in LDPE (7.9–5.5 for extrudates and 7.75–5 in cookies) as compared to LP (7.9–6.12 for extrudates) and MET-PPE (7.75–6.10 for cookies) packages. From the above study and results, it is suggested that the LP for extrudate and MET-PPE in cookies can be used for their storage upto 4 months at ambient conditions.

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148106, Punjab, India

    Romee Jan, D. C. Saxena & Sukhcharn Singh

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  1. Romee Jan
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  2. D. C. Saxena
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  3. Sukhcharn Singh
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Correspondence to Romee Jan.

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Jan, R., Saxena, D.C. & Singh, S. Effect of storage conditions and packaging materials on the quality attributes of gluten-free extrudates and cookies made from germinated chenopodium (Chenopodium album) flour. Food Measure 11, 1071–1080 (2017). https://doi.org/10.1007/s11694-017-9484-7

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