Advertisement

Journal of Packaging Technology and Research

, Volume 2, Issue 3, pp 223–232 | Cite as

Effect of Packaging Material on Colour Kinetics and Biochemical Parameters of Custard Apple Powder During Storage

  • B. C. Khodifad
  • Navneet KumarEmail author
  • H. G. Bhatt
  • D. M. Vyas
Research Article
  • 176 Downloads

Abstract

Custard apple powder (25 g) prepared by foam mat drying for storage under optimised conditions were sealed using a laminated aluminium foil pouch and polyethylene bags with and without vacuum packaging and glass bottle. During the storage, the average colour-L* values decreased, whereas colour-a* values, colour-b* values, and total colour difference (ΔE) value increased with storage period. Colour change was more pronounced in packages without vacuum and glass bottle as compared to laminated aluminium foil pouch and polyethylene bag with vacuum. The average ascorbic acid, total sugar, and overall acceptability were more in case of packaging (laminated aluminium foil pouch and polyethylene bag) under vacuum condition as compared to glass bottle followed by (laminated aluminium foil pouch and polyethylene bag) without vacuum condition. The average sensory score, i.e., 7.74 even after 90 days of storage in laminated aluminium foil pouch with vacuum, indicates that the product may be stored for 90 days without appreciable loss of quality. The zero-order model is recommended for the prediction of colour-L*, colour-a* value, moisture content, ascorbic acid, and total sugar of custard apple powder during storage period due to higher R2 and lower χ2 and RMSE values.

Keywords

Custard apple powder Packaging Colour kinetics 

Notes

Acknowledgements

Our sincere thanks to Anand Agricultural University, Anand, Gujarat, India for providing necessary requirements for conducting research work.

References

  1. 1.
    Pilania S, Dashora LK, Singh V (2010) Standardization of recipe and juice extraction method for preparation of ready-to-serve beverage from custard apple (Annona squamosa L.). Int J Proc Postharvest Technol 1(2):65–72Google Scholar
  2. 2.
    Sravanthi T, Waghrey K, Daddam JR (2014) Studies on preservation and processing of custard apple (Annona squamosa L.) pulp. Int J Plant Anim Environ Sci 4(3):676–682Google Scholar
  3. 3.
    Liu S (2000) The performance of African Pride custard apple cultivar. China Fruits 3:29–30Google Scholar
  4. 4.
    Kumar S, Kumar N, Seth N, Jethva KR (2015) A study on physical properties and drying characteristics of custard apple. National seminar on emerging trends in food quality and safety at Anand Agricultural University, AnandGoogle Scholar
  5. 5.
    Khodifad BC, Kumar N, Vyas DK, Seth N, Prem M (2016) Pre and post-harvest practices, processing and value addition of custard apple. Int J Food Ferment Technol 6(2):1–13CrossRefGoogle Scholar
  6. 6.
    Roberts JS, Kidd DR, Zakour OP (2008) Drying kinetics of grape seeds. J Food Eng 89:460–465CrossRefGoogle Scholar
  7. 7.
    Sangamithra A, Venkatachalam S, Swamy Gabriela S, Kannan K (2015) Foam mat drying of food materials: a review. J Food Process Preserv 39:3165–3174CrossRefGoogle Scholar
  8. 8.
    Fumagalli F, Silveira AM (2005) Quality evaluation of microwave-dried Packham’s triumph pear. Dry Technol 23:2215–2226CrossRefGoogle Scholar
  9. 9.
    Kumar N, Sarkar BC, Sharma HK, Jha SK (2012) Colour kinetics and storage characteristics of carrot, pulse and rice by-product based extrudates. Br Food J 114(9):1279–1296CrossRefGoogle Scholar
  10. 10.
    Ranganna S (1995) Handbook of analysis and quality control for fruits and vegetable products. Tata McGraw Hill, New DelhiGoogle Scholar
  11. 11.
    Lane JH, Eynon L (1923) Volumetric determination of reducing sugars by means of Fehling’s solution, with methylene blue as internal indicator. J Soc Chem Ind Trans 32–36Google Scholar
  12. 12.
    Singh RP (2000) scientific principles of shelf-life evaluation. In: Man CMD, Jones AA (eds) Shelf life of foods. Aspen Publishers, Gaithersburg, pp 3–22Google Scholar
  13. 13.
    Rai P, Rai C, Majumdar G, Dasgupta S, De S (2008) Storage study of ultra filtered mosambi (Citrus sinensis (L.) Osbeck) juice. J Food Process Preserv 32:923–934CrossRefGoogle Scholar
  14. 14.
    Ertekin C, Yaldiz O (2004) Drying of eggplant and selection of a suitable thin layer drying model. J Food Eng 63:349–359CrossRefGoogle Scholar
  15. 15.
    Kumar N, Sarkar BC, Sharma HK (2011) Mathematical modelling of thin layer hot air drying of carrot pomace. J Food Sci Technol 49(1):33–41CrossRefGoogle Scholar
  16. 16.
    Meghwal M, Goyal MR (2016) Food engineering: emerging issues, modeling, and applications. Apple Academic Press Inc, Waretown, pp 15–16CrossRefGoogle Scholar
  17. 17.
    Shin S, Bhowmilk SR (1995) Thermal kinetics of colour changes in pigeon pea puree. J Food Eng 24(1):77–86CrossRefGoogle Scholar
  18. 18.
    Rai S, Chauhan AS (2008) Quality attributes of drum dried papaya cereal flakes developed from ripe papaya (Carica papaya L.). Electron J Environ Agric Food Chem 7(5):2914–2931Google Scholar
  19. 19.
    Muralikrishna M, Nanjundaswamy AM, Siddappa GS (1969) Guava powder preparation, packaging and storage studies. J Food Sci Technol 6:93–98Google Scholar
  20. 20.
    Sagar VR, Islam (2006) Preparation and storage studies on pomegranate powder. Indian J Hortic 63(4):386–389Google Scholar
  21. 21.
    Pua CK, Hamid SAH, Tan CP, Mirhosseini H, Rahman RA, Rusul G (2008) Storage stability of jackfruit (Artocarpus heterophyllus) powder packaged in aluminium laminated polyethylene and metallized co-extruded biaxially oriented polypropylene during storage. J Food Eng 89:419–428CrossRefGoogle Scholar
  22. 22.
    Batista Dde VS, Cardoso RL, Godoy RCB, Evangelista-Barreto NS (2014) Stability physical–chemical and microbiological of organic dehydrated banana. Cienc Rural 44(10):1886–1892CrossRefGoogle Scholar
  23. 23.
    Roopa N, Babu DR, Gupta DK (2006) Effect of various packaging materials on the shelf-stability of banana chips. J Food Sci Technol 43(6):615–619Google Scholar
  24. 24.
    Bharadiya NN, Memon KN (2010) Preparation of custard apple powder. A dissertation report submitted to the Faculty of Agricultural Engineering and Technology, CAET, JAU, JunagadhGoogle Scholar
  25. 25.
    Sharma KD, Alkesh Kaushal BBL (2003) Quality of apple powder as affected by packaging material during storage. J Sci Ind Res 62(6):609–615Google Scholar
  26. 26.
    Manoj Kumar CT, Narender Raju P, Singh AK (2017) Effect of packaging materials and storage temperatures on shelf life of micronutrient fortified milk-cereal based complementary food. J Packag Technol Res 1:135–148CrossRefGoogle Scholar
  27. 27.
    Van-Bockel MAJS (1996) Statistical aspects of kinetic modelling for food science problem. J Food Sci 61:477–486CrossRefGoogle Scholar
  28. 28.
    Manuel SM, Sereno AM (1999) The kinetics of browning measured during the storage of onion and strawberry. Int J Food Sci Technol 34:343–349CrossRefGoogle Scholar

Copyright information

© Indian Institute of Packaging 2018

Authors and Affiliations

  1. 1.Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyAnand Agricultural UniversityGodhraIndia
  2. 2.Food Quality Testing Laboratory, College of Food Processing Technology and Bio-EnergyAnand Agricultural UniversityAnandIndia
  3. 3.Department of Processing and Food Engineering, College of Agricultural Engineering and TechnologyJunagadh Agricultural UniversityJunagadhIndia

Personalised recommendations