Effect of Storage Conditions on Product Characteristics and Microbiological Quality of Self Rising Flour

Singh, Tejinder; Singh, Arashdeep; Baljit, Singh; Sharma, Satyawati

doi:10.20546/ijcmas.2017.605.065

Cited by 2 publications

(5 citation statements)

References 7 publications

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“…Based on the results obtained in this study, it can be concluded that these results may be useful for application in the field of the dating industry and its products [33].…”

Section: Discussionmentioning

confidence: 54%

“…Total plate count varied significantly with respect to storage conditions and period. Muffins stored at ambient temperature showed the highest bacterial count and had a shorter shelf life than those stored at refrigerated temperatures [32,33].…”

Section: Effect Of Storage Period On Total Count Of Muffin Productsmentioning

confidence: 99%

“…However, the rest of the samples were spoiled due to mould growth after the 28th day of storage analysis. Although muffins stored under refrigeration were suitable for consumption, their overall acceptability was markedly reduced [32,33].…”

Section: Effect Of Storage Period On Molds and Yeast Of Muffin Productsmentioning

confidence: 99%

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Effect of Used Edible Coating from Cassava Starch on Shelf Life and Quality of Muffin

Anean¹

2023

ES J Nutr Health

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The aim of this study was to produce an edible coating and film from cassava starch and study the theological, mechanical properties, permeability and scanning electron microscopy (SEM) of the prepared films were determined. The thickness, tensile strength , elongation ,% solubility of produced by edible film with rosemary cassava starch with chitosan and gelatin the highest, followed by that of cassava starch –based film with rosemary essential oil. Therefore, the addition of rosemary essential oil to cassava starch films have the potential to provide a safe edible films decreased microbial growth and consequently prolonged the shelf life of quality of muffin, As well as improved the chemical changes and sensory properties of the quality of muffin. The substances used in this experiment were , film with % corn starch (A) , film with % cassava starch (B), film with 50 % cassava starch + 25 %chitosan +25% gelatin (C) and film with 25 % cassava starch + 37.5 %chitosan +37.5% Gelatin (D) compared with uncoated controls on quality attributes and prolong shelf- life of quality of muffin during storage. All products were stored at (4±1°C) for six week and the quality parameters such as weight loss, total microbial count, molds and yeast(M&Y), peroxide Value, water activity (aW), texture and sensory evaluation were determined. The results observed that treatment (D) was the best treatment in terms of reduction of microbial load followed by treatment (C) followed by treatment (B) followed by treatment (A) until six week of storage as compared to uncoated controls . The levels of decrease in chemical and microbial load in the samples from both of the edible films were related good quality muffin. As well as on the same physic –chemical tests and sensory. It is clear that the edible coating and films of the aromatic rosemary essential oils have kept the quality of muffin up to six week of storage.

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“…Based on the results obtained in this study, it can be concluded that these results may be useful for application in the field of the dating industry and its products [33].…”

Section: Discussionmentioning

confidence: 54%

Section: Effect Of Storage Period On Total Count Of Muffin Productsmentioning

confidence: 99%

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Effect of Used Edible Coating from Cassava Starch on Shelf Life and Quality of Muffin

Anean¹

2023

ES J Nutr Health

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“…The shelf life of self-rising flour is three months if stored at a low temperature with acceptable microbiological quality. This flour has different yeast but still contains calcium phosphate; moreover, it will produce higher quality cookies, muffins, and cakes within three months of storage than fresh flour (plain flour) within 1 and 2 months of storage (Singh et al, 2017).…”

Section: Self-rising Flourmentioning

confidence: 99%

“…Therefore, more investigations on self-rising flour sholud be done. Self-rising flour is a type of wheat flour that is widely used (Singh et al, 2017;Tejinder et al, 2015;Ma & Baik, 2018;Guo et al, 2016;Aguirre et al, 2021;Chowdhury, 2018;Chikpah et al, 2021) in all kinds of foods products.…”

Section: Introductionmentioning

confidence: 99%

The Utilization of Dioscorea Tuber in Self-Rising Starch: a Review

Harni¹,

Anggraini²,

Rini³

et al. 2022

J. appl. agricultural sci. technol.

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Self-rising starch is a development product of self-rising flour. This product minimizes the process, especially in the salt and leavening agent weighing stage, so that it reduces the time in the serving process. Self-rising flour is generally made of wheat flour. Currently, due to some medical considerations, many people cannot consume this product. Based on some research results, gluten compound in wheat flour or wheat triggers for the development of type-1 diabetes. This fact has caused Indonesia to be ranked fifth in the world for the diabetic diseases. Thus, one of the ways to overcome this problem is by utilizing the raw materials originating from Indonesia too, namely tubers. Indonesia has a variety of tubers. Some of these tubers, however, have not been explored. These tubers have not only the function as the good sources of carbohydrates but also the bioactive compounds and more functional values, such as water soluble polysaccharides (WSP), diosgenin, inulin and glycemic index. They increase the functional properties of the starch that are produced. The tubers that currently have not been cultivated are the genus Dioscorea. The various tubers that are included in dioscorea family are uwi, gembili, gadung, tomberoso and jebubuk. All of these tubers are good sources of carbohydrates. Uwi, gembili and gadung are tubers that have been cultivated by the people for many years. On the hand, tomberoso and jebubuk tubers grow wildly in the forest that only become the foods for the wild animals in it. The starch derived from the disccorea tubers can be used as self-rising starch because it has the property as food developer. It contains high carbohydrates and bio-active compound, therefore, it is healthier to consume.

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Effect of Storage Conditions on Product Characteristics and Microbiological Quality of Self Rising Flour

Cited by 2 publications

References 7 publications

Effect of Used Edible Coating from Cassava Starch on Shelf Life and Quality of Muffin

Effect of Used Edible Coating from Cassava Starch on Shelf Life and Quality of Muffin

The Utilization of Dioscorea Tuber in Self-Rising Starch: a Review

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