Effect of packaging type on the quality of premix white bread based on modified rice flour

Abstract White bread premix flour based on modified rice is a practical food product that safe, nutritious and has functional value. However, loss of nutritional components may occur during storage. In this study, was packaged in PP plastic, HDPE plastic aluminum foil, stored under controlled conditions at 30°C temperature 75% relative humidity for 28 days. The content carbohydrates, protein, fat, ash water regularly assessed. Flour using foil showed the smallest percentage components, namely 0.8% protein loss, 13% fat 4% 49% increase content. Meanwhile, highest nutrient 10% carbohydrate 91% 45% 8% 56% This shows quality better maintained by packaging.