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Vol. 6, Issue 11 (2017)

Effect of antioxidant treatment, packaging materials (laminated vacuum packed), storage temperatures and periods on the nutritive value of almond kernels

Author(s):
Lubna Masoodi, Tehmeena Ahad, Jasia Nissar, Awsi Dalal AH, Rather, Nazia Nissar, Khushnuma Maqbool, Syed Zameer Hussain, HR Naik and SA Mir
Abstract:
The present investigation indicated that antioxidant treated samples packed in laminates under vacuum and stored under ambient conditions proved significantly superior by exhibiting highest crude protein content (15.16%), crude fat content (54.33%), crude fiber content (9.81%), carbohydrate content (9.80%), total phenols (110.20), flavonoid content (16.03) and minimum peroxide value (109.99 meq/100g) and free fatty acid value (0.75 mg/g) compared to untreated kernels packed in LDPE under accelerated conditions throughout the storage period. These samples again proved significantly superior in maintaining colour, taste, texture and mouthfeel compared to untreated, LDPE packed samples stored under accelerated conditions. Storage studied suggested that the product can be stored in cellophane pouches for one month at ambient conditions.
Pages: 832-835  |  569 Views  12 Downloads
How to cite this article:
Lubna Masoodi, Tehmeena Ahad, Jasia Nissar, Awsi Dalal AH, Rather, Nazia Nissar, Khushnuma Maqbool, Syed Zameer Hussain, HR Naik, SA Mir. Effect of antioxidant treatment, packaging materials (laminated vacuum packed), storage temperatures and periods on the nutritive value of almond kernels. Pharma Innovation 2017;6(11):832-835.
The Pharma Innovation Journal