STORAGE STUDIES ON SUJI IN DIFFERENT PACKAGES

Effect of storage of suji packed in low density polyethylene, high den sity polyethylene, high molecular-high density polyethylene, polypropy lene, cloth and jute bags, under accelerated environment (38 degrees C and 90% RI-I) on moisture, total ash, acid insoluble ash, gluten and alcoholic acidity has been studied. Moisture and alcoholic acidity Inc reased, while gluten decreased on storage. The changes in total ash an d acid insoluble ash were not significant during the storage period. T he rates of increase in moisture and alcoholic acidity as well as rate s of decrease of gluten were high in suji stored in jute/cloth bags, a s compared to those in other packages. Among the plastic packages, low density polyethylene gave the least protection, while polypropylene g ave the maximum protection against spoilage of suji during storage. Mi croscopic observations showed mould growth alter 15 days storage of su ji in cloth and jute packages, but only after 30 days of storage in ot her packages. The onset of insect infestation in suji was observed alt er 45 days in cloth and lute packages, whereas there was no indication of infestation even after 60 days in other packages. The organoleptic acceptability remained unchanged for 40 days in case of suji stored i n plastic packages, and for 20 days in case of jute/cloth packages.