International Journal of Life Science and Engineering
Articles Information
International Journal of Life Science and Engineering, Vol.3, No.3, Sep. 2018, Pub. Date: Aug. 6, 2018
Effect of Packaging Materials & Vitamin-C on Various Storage Condition of Fresh Cut Carrot
Pages: 46-58 Views: 139 Downloads: 44
Authors
[01] Serajul Islam, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh; Food Nutrition and Functional Research Factors Center, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[02] Mahmadul Hasan, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[03] Salahuddin, Department of Public Health, North South University, Dhaka, Bangladesh.
[04] Rokhsan Ara Hafiz, Department of Public Health, North South University, Dhaka, Bangladesh.
[05] Sohel Rana, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[06] Rebeka Sultana, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[07] Amer Ali Mahdi, Food Nutrition and Functional Research Factors Center, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[08] Jalaleldeen Khaleel Mohammed, Food Nutrition and Functional Research Factors Center, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
[09] Rokeya Begum, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[10] Azizul Haque, Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail, Bangladesh.
[11] Hongxin Wang, Food Nutrition and Functional Research Factors Center, School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China.
Abstract
In this article was conducted to evaluate the effect of packaging materials and Vitamin-C on storage conditions of fresh cut carrot (Daucus carrota L). The density of the packaging material was 25, 50, 100 micron and foil paper with respect to storage temperature-ambient temperature 3°C to 7°C & -18°C respectively. Packaging material and their effects in respect of storage condition of fresh cut carrot and quality attributes-such as total weight loss, color, flavor & texture; moisture & Vitamin-C content and conductivity were judge by the experiment and skilled panellists. Conductivity was decreased with respect to duration storage. The low temperature treatment (3°C to 7°C) and the packaging material (100 micron) followed by carrot treatment reduced weight loss, Vitamin-C & conductivity and of all the sensory characteristics remain comparatively well than other packaging materials and storage conditions. Bacterial and fungal growth also remain comparatively low than other packaging materials. The temperature (-18°C) treatment was exhibited maximum moisture lost during thawing but color and flavor remained acceptable till the 9th day of experiment. In normal condition, all the product produced off odour and slimy appearance on surface and for that reason we discarded the package after 5th days of experiment.
Keywords
Carrot, Vitamin-C, Microbial Test, Sensory Evaluation, Conductivity, Polyethylene, Foil Paper
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