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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 9, Issue:1, January, 2020
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2020.9(1): 511-519
DOI: https://doi.org/10.20546/ijcmas.2020.901.056


Effect of Packaging Material and Storage Period on Quality of Aonla and Cereal Based Extruded R-T-E Snack
G. S. Chikkanna1*, S. K. Jha2, D. S. Ambika3 and G. K. Sadananda4
1Department of PHT, College of Horticulture, Kolar, India
2Department of PHT, IARI, New Delhi, India
3ICAR-KVK, Kolar, India
4Department of PHT, College of Horticulture, Bengaluru, India
 
*Corresponding author
Abstract:

Maize based extruded samples with rice and aonla powder (in the ratio of 80:10:10 respectively) extruded at the optimum conditions of 120 barrel temperature, 350 screw rpm and 20% (d.b) were packed in three different packaging materials (LDPE, Aluminium foil and Aluminum foil pouches with Nitrogen gas) and stored at ambient conditions (25 to 30ºC). It was found that the physical and nutritional changes are very less in aluminum foil with nitrogen gas compared with aluminium foil and LDPE pouch.


Keywords: Extruded samples, Ambient conditions Aluminium foil,

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How to cite this article:

Chikkanna, G. S., S. K. Jha, D. S. Ambika and Sadananda, G. K. 2020. Effect of Packaging Material and Storage Period on Quality of Aonla and Cereal Based Extruded R-T-E Snack.Int.J.Curr.Microbiol.App.Sci. 9(1): 511-519. doi: https://doi.org/10.20546/ijcmas.2020.901.056
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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