International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Different Packaging Materials on Quality of Garlic Powder


Affiliations
1 Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
     

   Subscribe/Renew Journal


An experiment was performed in year 2014 to determine the effect of different packaging material on quality of garlic powder.Dehydrated powder of garlic cv. AGRIFOUNDWHITE (G-41)was prepared by drying at 60 ± 2 °C from well matureddisease free bulbs procured from Vegetable Research Unit, Dr. PDKV Akola, Maharashtra. Different packaging material viz., control (without packaging), polyethylene 200 gauge, polyethylene 300 gauge,aluminated foil, plastic bottle and glass bottle were used for packaging and stored under ambient condition for 120 days. The physico-chemical observations like moisture content, titrable acidity, ascorbic acid and protein content of the powder were analyzed. Also sensory evaluation of powder was carried out to judge consumer acceptability. The data obtained were analyzed using FCRD model.The packaging material aluminated foil found superior in maintaining maximum ascorbic acid (12.47 mg/100 g) and titrable acidity (1.05 %). Whereas glass bottle packed garlic powder registered minimum increase (34.20 %) in moisture and scored maximum (7.3) in 9 point hedonic scale for sensory evaluation. Packaging material had non-significant effect on protein content.

Keywords

Garlic Powder, Packaging Material, Physico-Chemical Observations.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Alam, M.S., Sharma, S.R. and Gupta, S.(2004). Studies on storage behaviour of dehydrated aonla powder. J. Res. Punjab Agril. Univ., 41 (2): 256 – 260.

  • Ambrose, D.C.P. and Sreenarayanan, V.V. (1998). Studies on the dehydration of garlic. Food Sci. and Technol., 35 (3): 242-244.

  • Benkablia, N. (2005). Free radical scavenging capacity of antioxidant properties of some selected onions (A. cepa L.) and garlic (A. sativum L.) extracts. Brazilian Arch. of Biol. and Technol., 48 : 753 – 759.

  • Cecilia, M. and Nunes, N. (2004). Galicin colour atlas of post harvest quality of fruits and vegetables. Blackwell publishing, state avenue, ames, lowa, USA. pp. 443 – 454.

  • Humpheries, E.C. (1965).Modern methods of plant analysis, 1: 468-502.

  • Kaur, C. and Maini, S.B. (2001). Health food for new millennium. Indian Hort. pp – 30.

  • Pandey, V.B. and Bhonde, S.R. (2003). Garlic cultivation in India. Technical Bulletin No. 7, NHRDF, Nashik.

  • Rahman, M.M., Kibaria,G.Z., Bhuyian,H., Karim, Q.R., Choudhary, K., Khan, S. and Karim, R. (2005). Packaging studies on turmeric (Curcuma longa) powder using flexible packaging material. Bangaldesh J. Scientific & Indust. Res., 40(3):279-283.

  • Ranganna, S. (1979).Manual of analysis of fruit and vegetable products.Acta Aliement Hung. 4.

  • Sagar, V.R. (2001). Preparation of onion powder by means of osmotic dehydration and its packaging and storage. J. Food Sci. Technol., 38 (5): 525 – 528.

  • Sharma, K.D., Alkesh, B. and Kaushal, B.L.(2003). Quality of apple powder as affected by packaging material during storage. J. Scientific & Industrial Res., 62 (6): 609 –615.

  • Vaishali, V. L. (2007). Dehydration of onion. M. Tech (Agril. Engg.) Thesis, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, M.S. (INDIA).

  • Anonymous (2013).Agricultural Processed Food Product Export and Development Authority. (APEDA). www.apeda.gov.in


Abstract Views: 387

PDF Views: 0




  • Effect of Different Packaging Materials on Quality of Garlic Powder

Abstract Views: 387  |  PDF Views: 0

Authors

S. V. Bondre
Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
A. M. Sonkamble
Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India
S. R. Patil
Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola (M.S.), India

Abstract


An experiment was performed in year 2014 to determine the effect of different packaging material on quality of garlic powder.Dehydrated powder of garlic cv. AGRIFOUNDWHITE (G-41)was prepared by drying at 60 ± 2 °C from well matureddisease free bulbs procured from Vegetable Research Unit, Dr. PDKV Akola, Maharashtra. Different packaging material viz., control (without packaging), polyethylene 200 gauge, polyethylene 300 gauge,aluminated foil, plastic bottle and glass bottle were used for packaging and stored under ambient condition for 120 days. The physico-chemical observations like moisture content, titrable acidity, ascorbic acid and protein content of the powder were analyzed. Also sensory evaluation of powder was carried out to judge consumer acceptability. The data obtained were analyzed using FCRD model.The packaging material aluminated foil found superior in maintaining maximum ascorbic acid (12.47 mg/100 g) and titrable acidity (1.05 %). Whereas glass bottle packed garlic powder registered minimum increase (34.20 %) in moisture and scored maximum (7.3) in 9 point hedonic scale for sensory evaluation. Packaging material had non-significant effect on protein content.

Keywords


Garlic Powder, Packaging Material, Physico-Chemical Observations.

References