Year: 2026 | Month: June | Volume 16 | Issue 1
Effect of Different Packaging Material and Storage Duration on Quality of Dried Cashew Apple Flour Breads
Sukanya Shivaji Yadav1
Shrikant Baslingappa Swami1* and S.P. Salvi2
DOI:June
Abstract:
This study was conducted to effect of different packaging material and storage duration on dried cashew apple flour breads. Breads were prepared using from dried cashew apple flour, baked at a temperature 230°C and baking time is 25 minutes. Breads can be stored up to 8 days. For storage duration Polypropylene (PP), and Low-Density Polyethylene (LDPE), packaging material are used. In comparison to the different packaging materials, it was observed that PP followed by best packaging material during the 8th days of storage studies. As the storage duration increases, the moisture content and carbohydrate content continue to increased and fat, protein, ash, fiber content and whitening index was decreased. Result revealed that the PP contain less amount of moisture and fat content % and good amount protein, ash, fiber, carbohydrate content %. compare to other packaging material During 8th days storage also results shows that the effect of different packaging material and storage duration on various sensory attributes. It was observed that as the storage duration increases the sensory score for colour, flavour, taste, texture and overall acceptability goes on decreasing.
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