TY  - JOUR
T1  - Effect of Semi-Densed Polyethylene Storage on Organoleptic and Chemical Characteristics of Flours from Soaked, Malted and their Blend of Millet Grains (<I>Pennesitum glacum</I>)
AU - Ogori, A.F. AU - Jatua, M.K. AU - Adamu, L. AU - Utim, M.S. 
JO  - Journal of Food Technology
VL  - 11
IS  - 4
SP  - 91
EP  - 94
PY  - 2013
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2013.91.94
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2013.91.94
KW  - Storage
KW  -semi-densed polyethylene package
KW  -malted flour
KW  -soaked flour
KW  -organoleptic
KW  -chemical
AB  - The study was focused on common and avialable packagible polythylene 
  bags (SDPE) which could be reached by home makers and process marketers to elucidate 
  its effects on flour from soaked, malted and blended flours from millet grains 
  through its chemical and organoleptic quality characteristic. Pearl millet have 
  high lipase activity hence short shelf life. The storage study was for 90 days 
  and it was discovered that storage using common semi-densed polyethylene packages 
  decreased significantly flour organoleptic qualities like aroma, overral acceptability 
  and flavour on malted flour which were not accepteded by panalist except for 
  colour for all the flours. Flour storage in Semi Densed (SDPE) Polyethylene 
  bags increased the chemical activity of the flour hence lipase activity significantly 
  having increase in pH (6.7-5.8), TTA (0.5-0.8), TBA (0.1-0.8) with the control 
  dovtailling at 90 days of storage. There was significant rise in moisture content 
  (5.6-6.7) between the storage period using (SDPE) bages which does not support 
  maximum shelf life stability but could assist home makers, market-processors 
  and small scale producer of millet flour for considerable period of time compared 
  to days and week of their stay during usage in food processing and culinary 
  approaches.
ER  -