Evaluating the Impacts of Selected Packaging Materials on the Quality Attributes of Cassava Flour (cvs. TME 419 and UMUCASS 36)

被引：8
|
作者：
Opara, Umezuruike Linus [1 ,2 ]
Caleb, Oluwafemi J. [1 ,2 ,3 ]
Uchechukwu-Agua, Amarachi D. [1 ]
机构：
[1] Univ Stellenbosch, Fac AgriSci, Dept Food Sci, Postharvest Technol Res Lab,South African Res Cha, Private Bag X1, ZA-7602 Stellenbosch, South Africa
[2] Univ Stellenbosch, Fac AgriSci, Dept Hort Sci, Postharvest Technol Res Lab,South African Res Cha, Private Bag X1, ZA-7602 Stellenbosch, South Africa
[3] Leibniz Inst Agr Engn ATB, Dept Hort Engn, Max Eyth Allee 100, D-14469 Potsdam, Germany
来源：
JOURNAL OF FOOD SCIENCE | 2016年 / 81卷 / 02期
基金：
新加坡国家研究基金会;
关键词：
carotenoids; microbial safety; packaging; postharvest; shelf life; CYANIDE; ROOTS; CAROTENOIDS; VARIETIES;
D O I：
10.1111/1750-3841.13199
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of packaging materials (plastic bucket, low density polyethylene [LDPE] bags and paper bags) on quality attributes of the flour of 2 cassava cultivars (TME 419 and UMUCASS 36) stored at 23 2 degrees C and 60% relative humidity (RH) were investigated for 12 wk. Cassava flour from each package type was evaluated for proximate composition, physicochemical properties and microbial growth at 4-wk intervals. Total color difference (E) of both cassava flour cultivars increased with storage duration. Flour packed in plastic bucket had the lowest change in color (3.2 +/- 0.42) for cv. TME 419? and (4.1 +/- 0.87) for cv. UMUCASS 36? at the end of week 12. Total carotenoid decreased across all treatment, and after the 12 wk storage, the highest total carotenoid retention (1.7 +/- 0.02 and 2.0 +/- 0.05 g/mL) was observed in flour packed in plastic bucket. However, cassava flour in paper bag had the lowest microbial count of 3.4 +/- 0.03 and 3.4 +/- 0.08 log cfu/g for total aerobic mesophilic bacteria and fungi, respectively.
引用
收藏
页码：C324 / C331
页数：8
相关论文
共 1 条
1