Modified atmosphere packaging of green gram (Vigna radiataL.) sprouts for extending shelf life and acceptance in indian market

Abstract

Modified atmosphere packaging suitable for retailing of short green gram sprouts was standardized using non perforated and micro perforated bags of varying gas permeability. The use of Cryovac PD-961 bags with single micro perforation resulted in an equilibrium gas concentration of 13.0 to 15.7% Oz and 6.8 to 8.5% COz during ten days of storage at 8°C; and this extended the shelf life with minimum change in sprout length, dehulling per cent, antioxidant capacity and good microbiological quality. High COz inside non perforated packs resulted in off flavour and high dehulling percentage; and high 0 2 in the packs with two micro perforations caused significantly high increase in sprout length.

Effect of drying techniques on drying kinetics, antioxidant capacity, structural, and thermal characteristics of germinated mung beans (Vigna radiata)

“…Sprouting of mung bean seeds was done as per the method suggested by Ranjitha and Rao (2014). Briefly, seeds were washed by distilled water and soaked for 6 h, then drained and moist seeds were transferred to glass petri dish to its 75% capacity.…”

“…Germinated mung bean are consumed across the globe in different forms such as raw, boiled, and stir fried. Germination enhances the nutritional quality of grains by improving the digestibility of proteins and starch, alleviating antinutritional factor, and by enhancing antioxidant capacity (Ranjitha & Rao, 2014). However, germinated mung beans or sprouts are highly perishable in nature.…”

“…enhancing antioxidant capacity (Ranjitha & Rao, 2014). However, germinated mung beans or sprouts are highly perishable in nature.…”