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SOY-WHEY WEANING FOOD. STORAGE STUDIES.

Author(s) : KAPOOR C. M., GUPTA S. K.

Type of article: Article

Summary

THE SOY-WHEY WEANING FOOD (SWWF) DEVELOPED BY THE AA. WAS STORED FOR 12 MONTHS UNDER DIFFERENT CONDITIONS AND EXAMINED FOR CHANGES IN ITS PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS. THE PRODUCT PACKED IN POLYETHYLENE BAGS SHOWED MUCH FASTER DETERIORATION THAN THAT IN TIN CANS WITH OR WITHOUT NITROGEN AT 278 + OR -2 K (5 + OR -2C) AS WELL AS 303 + OR -1 K (30 + OR -1C), THE HIGHER TEMPERATURE BEING MORE CONDUCIVE TO SPOILAGE. THE PRODUCT COULD BE STORED WITHOUT SHOWING SIGNIFICANT DETERIORATION FOR 7 AND 4 MONTHS IN POLYETHYLENE BAGS AND FOR 10 AND 6 MONTHS IN TIN CANS AT 278 + OR -2 K AND 303 + OR -1 K RESPECTIVELY. THE NITROGEN PACKED PRODUCT KEPT WELL ALL THROUGH THE STORAGE AT BOTH THE TEMPERATURES.

Details

  • Original title: SOY-WHEY WEANING FOOD. STORAGE STUDIES.
  • Record ID : 1982-0531
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci. Technol.
    vol. 18; n. 2; 58-61; 2 tabl.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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