Volume : III, Issue : I, January - 2014

Effect of Packaging on the Microbial Quality of Malted Composite Flour

Deepika Baranwal, Arti Sankhla, Supriya Bolia

Abstract :

The malted composite flour was prepared using malted wheat, malted coarse grain blend (barley + sorghum + pearl millet, 1:1:1) and defatted soy flour in four different combinations. Product making and sensory quality were assessed to find out the most appropriate level of MCG blend incorporation. On the basis of sensory quality, 40% was best and thus selected for further study. This selected malted composite flour was packaged in HDPE bags at room temperature for three months in two different packaging conditions i.e. vacuum sealing and ordinary heat sealing. The microbial quality was assessed at monthly intervals during entire storage period. Microbiological study depicted that microbial counts of flour in both packaging was far below the permissive limit upto three months of storage.

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Deepika Baranwal, Arti Sankhla, Supriya Bolia Effect of Packaging on the Microbial Quality of Malted Composite Flour International Journal of Scientific Research, Vol.III, Issue.I January 2014

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