Vol. 8, Special Issue 2 (2020)
Effect of packaging materials on shelf life of dehydrated green chilli
Author(s): Md IA Ansari, Niman Bodra, Pramod Rai, Chhaya, Izhar Sabri and Gajendra Prasad
Abstract: The green chilli was dehydrated in a hot air oven. The dehydrated green chilli samples were packaged in low density polythene (LDPE) pouch, PET jar, and laminated film pouch and stored at room temperature for 28 days for storage study to estimate shelf life. Green chilli samples were evaluated based on sensory score for visual colour, texture, water activity and moisture absorption during storage at a regular interval of 7 days. Since no appreciable change in quality parameters, water activity and moisture absorption were found after 28 days of storage period stored in PET jar and laminated film pouch, dehydrated green chilli were acceptable. The increase in water activity and moisture absorption was high in LDPE pouch in comparison to PET jar and laminated film pouch. From the storage study, it was found that the shelf life of dried green chilli could be increased to more than 28 days.
DOI: 10.22271/chemi.2020.v8.i2a.9436
Pages: 27-31 | 1148 Views 326 Downloads
download (4160KB)
How to cite this article:
Md IA Ansari, Niman Bodra, Pramod Rai, Chhaya, Izhar Sabri and Gajendra Prasad. Effect of packaging materials on shelf life of dehydrated green chilli. International Journal of Chemical Studies. 2020; 8(2): 27-31. DOI: 10.22271/chemi.2020.v8.i2a.9436
