Quality evaluation for ready-to use-gravey base storage

Abstract

An experiment was conducted to evaluate the changes in quality of ready-to-use gravy bases packed in different containers, viz plastic jars, flexible LDPE pouches, laminated pouches and plastic cups at room (1 5-3 1°C) and refrigeration temperatures (5k2'C) for 6 months of storage. During storage the moisture content and pH decreased, whereas acidity reducing sugars, free fatty acid and peroxide value increased. The samples were found microbiologically safe for human consumption and remained free of yeasts and moulds and coliforms till end of the storage period. The samples stored in laminated pouches showed better storage stability than the other packaging materials. The samples stored at refrigeration temperature were found to be better than those stored at room temperature for sensory and nutritional quality and microbiological safety.