Studies on the Relation Between Water Activity and Sensory Qualities as well as Chemical Changes of Coriander (<i>Coriandrun sativum</i>) Powder in Flexible Packaging Films

Authors

  • MM Rahman Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205
  • G Kibria Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205
  • ZH Bhuiyan Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205
  • K Chowdhury Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205
  • S Khan Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205
  • R Karim Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205

DOI:

https://doi.org/10.3329/bjsir.v42i1.355

Keywords:

Coriandrun sativum, flexible packaging

Abstract

Selection of suitable packaging film is necessary to minimize the deteriorative changes of foods. Packaging films differ for different food products. Flexible packaging films are now widely used instead of hard packages for processed dry food products. In this study attempt has been made to select a suitable packaging film for dry coriander powder at ambient temperature. Three types of packaging films like heat sealable laminated aluminium foil, high density polythene (HDPE) and poly propylene (PP) were chosen. The changes in water activity, total ash, acid insoluble ash and consequent effect on sensory qualities like texture, colour, flavour and appearance of coriander powder were investigated at an interval of two months during one year storage period. Bangladesh J. Sci. Ind. Res. 42(1), 53-58, 2007

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How to Cite

Rahman, M., Kibria, G., Bhuiyan, Z., Chowdhury, K., Khan, S., & Karim, R. (2007). Studies on the Relation Between Water Activity and Sensory Qualities as well as Chemical Changes of Coriander (<i>Coriandrun sativum</i>) Powder in Flexible Packaging Films. Bangladesh Journal of Scientific and Industrial Research, 42(1), 53–58. https://doi.org/10.3329/bjsir.v42i1.355

Issue

Vol. 42 No. 1 (2007)

Section

Articles

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