PACKAGING, HANDLING AND STORAGE OF LIPOXYGENASE-FREE FULL-FAT SOY FLOUR

Citation
Sd. Kulkarni et al., PACKAGING, HANDLING AND STORAGE OF LIPOXYGENASE-FREE FULL-FAT SOY FLOUR, Journal of food processing and preservation, 18(4), 1994, pp. 333-342
Citations number
NO
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science & Tenology
ISSN journal
0145-8892
Volume
18
Issue
4
Year of publication
1994
Pages
333 - 342
Database
ISI
SICI code
0145-8892(1994)18:4<333:PHASOL>2.0.ZU;2-G
Abstract
Lipoxygenase-free full-fat soy flour was prepared by hot water blanchi ng and hot-air-oven heat treatment to raw soybeans. Whole soybeans, sp lits and flours of raw and treated soybeans were used to evaluate thei r packaging and handling characteristics in polythene bags up to 400 m um thickness. Storage quality of differently process ed soy flours was judged in polythene bags of 100 mum. Polythene bags of 50 mum film th ickness were judged suitable by stark load test for packaging of whole soybean, soy-splits and soy flours. For safe handling, however, the m inimum film thickness of 200 mum was found to be safe as decided by th e drop test. 100 mum film thickness of polythene bags was considered a ppropriate for safe storage up to 45 days in ambient conditions (5-36C ; 6-97% rh) on account of FFA rise and change in moisture content. The lipoxygenase-free full-fat soy flour produced by dry heat was found t o have better storage quality over raw and blanched soy flour. Overall , the polythene bag film thickness of 200 mum is considered for safe p ackaging, handling and storage of full-fat soy flour up to 45 days und er ambient conditions.