QUALITY OF POWDERED BLACK PEPPER (PIPER NIGRUM L.) DURING STORAGE. I. SENSORY AND PHYSICOCHEMICAL ANALYSES |
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| Authors: | SHANTHI NARASIMHAN NAGIN CHAND D RAJALAKSHMI A R INDIRAMMA |
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| Institution: | Sensory Analysis and Consumer Acceptance Discipline, Mysore—570 013 (India);Food Packaging and Distribution Engineering Discipline Central Food Technological Research Institute, Mysore—570 013 (India) |
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| Abstract: | Black pepper powder (60 mesh) was stored in consumer unit packs of 100g capacity in low density polyethylene (LDPE) films of 100, 300, and 500 gauge at 27°C and 65% RH. Analyses for sensory quality (odor and flavor), volatile oil, oleoresin, piperine content, and TLC were carried out at 15, 30, 45 and 80 days of storage. Significant loss of “top notes”, volatile oil, and hydrocarbons were seen after 15 days of storage itself while the “basic notes” and oxygenated compounds were retained up to 45 days. There was no loss of piperine up to the end of the study. The black pepper powder was not fit for table use after 15 days, though it could be used for other culinary purposes up to 80 days of storage. |
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