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Effect of Packaging Materials on Shelf Life of Ground Chillies

M. A. Hoque
Barind Multipurpose Development Authority, Rajshahi, Bangladesh

M.G. Aziz
Department of Food Technology and Rural Industriess, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. B. Uddin
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

This study was carried out to assess the effect of packaging materials on the self life of ground chilli. The packaging materials used for the study were PVC, Polyethylene and Plastic container. The ground chilli (100 gm) packed in each packaging materials were stored et room temperature (28-32°C) and analyzed for their proximate composition at every 15-days interval. Microbiological studies were performed at every one-month interval within storage period. A taste-testing panel of ten panelists evaluated the acceptability of the samples. From the results of proximate analysis, microbial studies and sensory evaluated the packaging material PVC found to be most suitable. The processed ground initially contained 8% moisture, 6.6% ash, 12.6% protein, and 7.2% fat. Finally, after 4 months of storage, they showed as 8.8% moisture, 6.53% ash, 12.4% protein and 7% fat in ground chilli packed in PVC. From microbial analysis, mould and bacteria growth was found minimum in the sample packed in PVC packaging materials. In Sensory evaluation the sample packed in PVC secured the highest score for color, texture, pungency and overall acceptability.

Keywords: Chilli, Polyvinylchloride, Polyethylene, Plastic, Shelf-life

Location: Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh

Start Date: 00-03-2003

End Date: 00-06-2003

Program Area: Postharvest and Agro-processing

Commodity: Chilli

Objectives:

Processing of ground chilli from raw chilli;
Proximate analysis of fresh and ground chilli;
Shelf-life studies of processed chilli powder packed in three packaging materials such as polyvinyl chloride, polyethylene and plastic containers and
Evaluation of microbial load (mould and bacteria)

Methodology:

The experiment was conducted jointly in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh and in the commercial spice processing industry of the NGO, 'Bulbul Samaj Kalyan Sangstha', Jessore during March to June 2003. Chilli was used as raw materials and Polyvinyl chloride (PVC}, Polyethylene and Plastic container were used as packaging materials. Chilli was collected from local and reliable market. Chillies having bright red colour, good flavour and of medium size fruit with thin pericap, glossy surface, few seeds in the fruits and firm stalk were considered as good quality raw chillies and these have been selected for the study. Chilli in ground state was filled in three packages each of which contained 100 g of sample. The packaged product was stored at room temperature (32°C). The change of proximate chemical compositions of stored powder packed in different packaging materials was observed every 15 days intervals. The analysis of both fresh and stored ground chilli was conducted in the Department of Food Technology and Rural Industries and in the Department of Soil Science, Bangladesh Agricultural University, Mymensingh. The AOAC (2000) methods were used for the determination of various composition of chilli. The consumer's acceptability of ground chilli was evaluated by a taste testing panel. The panelists were selected from teacher, students and employees from the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. The panelists were asked to assign appropriate score for four sensory attributes such as Colour, Texture, Pungency and Overall Acceptability on a scale usually of 9 points, ranging from "like extremely" to" dislike extremely". Some numerical values are assigned to each point on the scale such that 9 = like extremely, 8 = like very much, 7 = like moderately, 6 = like slightly, 5 = neither like or dislike, 4 = dislike slightly, 3 = dislike moderately, 2 = dislike very much and 1 = dislike extremely. The scores received by each sample on each attributes were then averaged and statistically analyzed with standard statistical methods (ANOV A).

Source of Information: Bangladesh J. Agril. Sci. 32(1): 9-16, January, 2005

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

It is observed that PVC rendered the highest score for color, texture, pungency and overall acceptability. On the other hand the sample packed by polyethylene showed minimum score. In conclusion, the quality of the ground spices packed in PVC showed better up to four months of storage. But the samples packed in polythene and plastic container were more or less deteriorated during this storage time. So the packaging material PVC may be considered as an ideal packaging material for the storage of ground chilli.

Knowledge Management: Journal