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Influences of storage time and temperature on sensory and measured quality of green gram savory crackers

Author:
Lekjing, Somwang, Venkatachalam, Karthikeyan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.113 pp. 108310
ISSN:
0023-6438
Subject:
antioxidant activity, antioxidants, color, consumer acceptance, crackers, flavonoids, flavor, hardness, lipid peroxidation, lipids, microstructure, mung beans, oxidation, peroxide value, polypropylenes, porosity, savory, shelf life, storage temperature, storage time, taste, texture, thiobarbituric acid-reactive substances, water activity, wheat flour
Abstract:
The potential to store green gram savory crackers for a prolonged duration is unknown and expected to depend on the temperature strongly. The present study was aimed to explore the quality changes in green gram flour (GGF) crackers packaged in metalized oriented polypropylene bag at alternative storage temperatures (25 °C and 35 °C) compared to control (WF) for a duration of 6 months at 20 days interval. Crackers made of wheat flour (WF) were stored under similar conditions as the green gram crackers and were considered as a control for comparisons. The samples were assessed for physiochemical properties (lightness, hue, chroma, moisture, water activity, and hardness), antioxidant related activities (total phenolic content, total flavonoid content and antioxidant activities), oxidation related activities (peroxide value, hexanal and TBARS), microstructural (ellipsoids) and sensory properties (color, flavor, taste, texture, appearance and overall acceptability). Overall, the results showed that keeping the crackers at 25 °C was better for retaining their quality than storage at 35 °C. The GGF crackers had good phytochemical and antioxidant activities that could effectively suppress the lipid peroxidation compared to the WF crackers. However, the WF crackers showed better physical quality (color and hardness) characteristics. In addition, the consumer acceptability scores were slightly higher for WF than for GGF crackers. The cross-sectional microstructures showed that prolonged storage increased the porosity of the crackers, comparatively more in GGF than in WF crackers. Overall, GGF and WF crackers could able to withstand under the prolonged different storage conditions. The higher antioxidant activities in the GGF crackers could possibly be able to extend the storage life slightly better than WF crackers by controlling the lipid oxidations.
Agid:
6482980