Food Science Research Journal

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Evaluation of Shelf-Life of Soy Based Weaning Food Using Different Packaging Material


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1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
     

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Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. Weaning foods were formulated by complementing with unsprouted and sprouted soybean at 0, 10 and 20 per cent level of fortification. Soy based weaning foods were packed in three different packaging materials i.e. LDPE, HDPE and LAF. Shelf-life was analyzed for chemical parameters including: moisture and free fatty acid (FFA) content at time intervals of 15 days and 90 days of storage at 30°C with 65 per cent relative humidity. During storage moisture and FFA content were increased. Free fatty acid content of unsprouted soybean supplemented weaning food significantly increased from 0.31 to 0.73 per cent whereas for sprouted soybean supplemented weaning food, values of FFA increased from 0.30 to 0.61 per cent. However, moisture content was increased with increase in storage period. The laminated aluminium foil (LAF) package was proved to be best packaging material for storage of soy based weaning food. The maximum shelf-life of the products was up to 90 days under the storage conditions studied.

Keywords

Weaning Food, Shelf-Life Studies, Packaging Material, Free Fatty Acid.
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  • Evaluation of Shelf-Life of Soy Based Weaning Food Using Different Packaging Material

Abstract Views: 373  |  PDF Views: 2

Authors

Pramodini More
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
Sukanya Housalmal
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
S. U. Khodke
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India
A. S. Kakde
Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), India

Abstract


Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. Weaning foods were formulated by complementing with unsprouted and sprouted soybean at 0, 10 and 20 per cent level of fortification. Soy based weaning foods were packed in three different packaging materials i.e. LDPE, HDPE and LAF. Shelf-life was analyzed for chemical parameters including: moisture and free fatty acid (FFA) content at time intervals of 15 days and 90 days of storage at 30°C with 65 per cent relative humidity. During storage moisture and FFA content were increased. Free fatty acid content of unsprouted soybean supplemented weaning food significantly increased from 0.31 to 0.73 per cent whereas for sprouted soybean supplemented weaning food, values of FFA increased from 0.30 to 0.61 per cent. However, moisture content was increased with increase in storage period. The laminated aluminium foil (LAF) package was proved to be best packaging material for storage of soy based weaning food. The maximum shelf-life of the products was up to 90 days under the storage conditions studied.

Keywords


Weaning Food, Shelf-Life Studies, Packaging Material, Free Fatty Acid.

References