Archives

International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 4
First page : (437) Last page : (446)
Article doi: : http://dx.doi.org/10.18782/2320-6754

Effect Different Packaging Materials on Quality of Chickpea Grain During Storage

Jay V. Patel*, D. K. Antala and R. M. Satasiya

Department of Processing and Food Engineering, College of Agricultural Engineering and Technology,
Junagadh Agricultural University, Junagadh, Gujarat, India (362001)
*Corresponding Author E-mail: jaypatelv333@gmail.com
Received: 29.07.2018 | Revised: 23.08.2018 | Accepted: 28.08.2018  

 

 ABSTRACT

Freshly harvested and fully matured chickpea grains (cv. GJG-3) were cleaned, sorted, graded and dried up to 7.6 % (w.b.) moisture content for safe storage.  The dried grains were packed in different packaging materials viz., jute bag (control), polyethylene lined jute bag, polypropylene (PP) woven laminated bag, high density polyethylene (HDPE) bag with vacuum, multilayer coextruded plastic bag with vacuum, polyethylene laminated aluminium foil bag with vacuum, perdue improve crop storage (PICS) bag with 5.0 kg sample size. All the bags were stored at room temperature (13.2 °C -38.5 °C, 18.8 -91.1 % RH) for twelve months in the laboratory. The quality parameters of the grain were analysed at two-month interval during storage. Moisture content of the grain was recorded maximum in jute bag and minimum was observed in polyethylene laminated aluminium foil bag during entire storage period. The weight loss (7.51 %) was found in chickpea grain stored only in jute bag at the end of twelve months of storage period. Minimum protein content in the grain was found in jute bag (15.32 %) at the end of storage period. The other packaging materials were found at par with each other for protein content of the grain during entire storage period. Minimum cooking time of the grain was observed in jute bag (47.25 min) and maximum cooking time was recorded in polyethylene laminated aluminium foil bag (74.67 min) on twelve months of storage. Hydration capacity (0.240 g/grain), hydration index (0.986), swelling capacity (0.248 ml/grain) and swelling index (1.446) was found maximum in PP woven laminated bag at the end of the storage. Hydration and swelling properties of the grain was found lower in vacuum packed materials.

Key words: Chickpea grain, Packaging materials, Storage life, Quality evaluation.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Patel, J.V., Antala, D.K. and Satasiya, R.M., Effect Different Packaging Materials on Quality of Chickpea Grain during Storage, Int. J. Pure App. Biosci.6(4): 437-446 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6754