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Studies on the Relation Between Water Activity and Sensory Qualities as Well as Chemical Changes of Coriander (coriandrun Sativum) Powder in Flexible Packaging Films

M. M. Rahman
Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205

G. Kibria
Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205

Z. H. 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

Abstract/ Executive Summary:

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.

Keywords: Water Activity, Sensory qualities, Chemical changes, Coriander powder,Flexible packaging films

Location: Institute of Food Science & Technology (IFST), BCSIR, Dhaka-1205

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Coriander

Objectives:

The experiment was carried out in the Institute of Food Science and Technology, BCSIR, Dhaka to studies on the relation between water activity and sensory qualities as well as chemical changes of Coriander (Coriandrun sativum) powder in flexible packaging films

Methodology:

Raw materials: Five kilogram (5 kg) of local variety dry coriander seed was collected from local market of Dhaka city. Care was taken to collect the samples without any infection, damage and injury on the body. The average diameter is 1.2 cm (max.1.5 cm and min. 0.9 cm). Hundred gram coriander seed contains about 8475 seeds. The coriander seeds were then washed in cold water to remove adhered dust and debris. These were sun dried for consecutive three days. The weight loss was found to be 10.0 %. The coriander seeds were then powdered in a mill, the milling loss was 3.3 %. The powdered coriander was sieved with 40 mesh sieve. The sieving loss was found as 2.3 %. The final weight of coriander powder for this study was found 4.25 kg. No preservative was added with the coriander powder. Although the post harvest history is unknown but the coriander powder fulfills the requirements of Bangladesh Standards and Testing Institution (BSTI) (Bangladesh Standard, 1984). Packaging materials: Three types of flexible packaging films were chosen for this study viz. heat sealable laminated aluminium film (thickness, 132 microns), high density polyethylene (HDPE) film (thickness, 50 microns) and polypropylene (PP) film (thickness, 35 microns). None of the packaging materials were printed. The permeability of a film (gas or water vapour transmission of the film) is defined as the quantity of gas (or water vapour) passing For this study, the coriander powder was divided into three samples. Sample-A was used for packaging studies using heat seal able aluminium film, Sample-B for high density polyethylene (HDPE) film and the Sample-C for polypropylene (PP) film. through a piece of film having unit area, in unit time with unit differential across the faces (Ranganna, 1991). Methods: Water activity was determined by water activity Meter, Novasina. The thickness of Sample-A: About 50-60 g coriander powder was filled into each of 10 heat sealable aluminium film bags (thickness 132 microns) and sealed airtight by a thermal sealing machine. Eight sealed coriander powder bags were stored in ambient condition (room temp.). One bag was stored in humidity chamber (temp. 38^OC and humidity 85-90 %) for 15 days. The reference sample was stored at low temperature (+ 5^OC, in a refrigerator) for one year. Perforated steel almirah was used for conducting storage studies. Sample-B: About 50-60 g coriander powder was filled into each of 10 HDPE film bags (thickness 50 microns) and sealed airtight by a thermal sealing machine. Eight sealed coriander powder bags were stored in ambient condition (room temp.). One bag was stored in humidity chamber (temp. 38^OC and humidity 85- 90 %) for 15 days. The reference sample was stored at low temperature (+ 5^OC, in a refrigerator) for one year. Perforated steel almirah was used for conducting storage studies. Sample-C: About 50-60 g coriander powder was filled into each of 10 Polypropylene (PP) film bags (thickness 35 microns) and sealed airtight by a thermal sealing machine. Eight sealed coriander powder bags were stored in ambient condition (room temp). One bag was stored in humidity chamber (temp. 38^O C and humidity 85-90 %) for 15 days. The reference sample was stored at low temperature (+ 5^OC, in a refrigerator) for one year. Perforated steel almirah was used for conducting storage studies. packaging films were measured by thickness gauze. Water vapour transmission rate was measured by WVTR measuring equipment. The rough weight of the samples were taken in a scale. Fine weights were taken in digital electronic balance. Ash was determined using Muffle furnace at 600^OC for 6 hours heating followed by weighing in electronic balance. Acid insoluble ash was determined by weighing in an electronic balance followed by washing the ash in dilute HCl and then drying in oven for constant weight (AOAC 2000). The moisture content was determined by using electronic moisture meter.

Source of Information: Bangladesh J. Sci. Ind. Res. 42(1), 53-58, 2007

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Among the three packaging materials the shelf life of coriander powder is found as the best in heat sealable laminated aluminium film. It may be concluded from this study that changes of water activity to higher value deteriorate the sensory qualities of coriander powder. So for long time storage at ambient condition, heat sealable laminated aluminium film packet is suitable for coriander powder.

Knowledge Management: Journal