STUDIES ON THE STORAGE CHARACTERISTICS OF KODBALE - A POPULAR INDIAN SPICY SAVOURY

Moisture sorption isotherm of Kodbale, a popular Indian spicy savoury was found to be sigmoidal in shape; typical of a starchy food. The equ ilibrium moisture content at 56% RH was found to be 10.01% (dry basis) , which was critical from the point of view of crispness and acceptabi lity. The Brunnauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boe r (GAB) - monolayer moisture content was 4.60%. The product packed in polyamide, based coextruded film and metallized polyester-polyethylene laminate with ambient air and nitrogen gas flushing indicated shelf-l ife of 60 to 80 days, when stored at 38-degrees-C and 90% RH. At 27-de grees-C and 65% RH storage condition, the shelf-life was about 120 day s. Gas flushing and polyamide based material gave added protection aga inst deteriorative changes.