Onderzoek: Effect van verpakkingsmateriaal op kwaliteit zwarte peper poeder en fenegriek

Researchers at IIT Kharagpur in India evaluated the effects of different packaging materials on qualities of fenugreek and black pepper powders. Packaging materials such as glass jar, steel jar, plastic jar, aluminum bag and poly bags were used and packed powders were stored in dry and cool places.
Sensory evaluation revealed quality reduction in terms of colour, odour, flavour, aroma and acceptability when stored for a long term (6 months). Glass jar and steel jar were found to be better containers for storing powders for longer storage period than other options. An article about the research is published in the International Journal of Agricultural and Biological Engineering.
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