Green Global
Foundation   Journal
...an emerging window for scientific research and publication across the globe

STUDY ON THE EFFECT OF PRESERVATIVE ON THE STORAGE QUALITY OF SPICED PAPADS (Pages : 30 - 33)

The experiment was conducted in the Postharvest Technology Division under Bangladesh Agricultural Research Institute (BARI), Joydebpur, Gazipur during 2005-2006 to optimize the preservative for safe storage of spiced papads preparing from blended flours of 50% blackgram and 50% mungbean. The post-processing development of contaminating microorganisms present in stored spiced papads was controlled effectively with 100ppm, 200ppm, 300ppm and 400ppm of potassium meta-bi-sulphite (KMS). Among these preservatives, 200ppm KMS showed better sensory quality attributes in respect of colour, flavour, texture and taste during four months of storage at room temperature.Download