ArticleJournal of food science and technology2019
Effect of packaging methods and storage conditions on quality characteristics of flour product naan.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Effects of steam explosion-modified rice bran dietary fiber on volatile flavor compounds retention and release of red date-flavored naan (ethnic specialty food of Xinjiang) during storage.Food chemistry: X · 2024Article
- Effect of packaging material and oxygen concentration on quality of Ghavoot during the storage.Journal of food science and technology · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
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Abstract
The quality characteristics of naan from flour products under various packaging methods stored at different temperatures (25, 4 and - 20 °C) for different time (0-49 days) were investigated. Packaging methods included ordinary plastic packaging (OPP), vacuum packaging (VP) and deoxygenation packaging (DP). Sensory value, acid value, moisture content and microbial count of naan during storage were evaluated. The results showed that the total demerit points of sensory of DP naan stored at 25 °C had considerably lower levels. The moisture content of naan in DP and VP at 25 °C during storage had not been affected, while in OPP increased; the acid values of naan increased, but in DP was the lowest; the total microbiological count (MC) of naan in OPP, VP and DP at 5th day reached 2.25, 3.04 and 1.99 log CFU g
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