Makhana packaging is usually done with the pouches and packets. They do not have many types of packaging as pouches and packets packaging are the vital types that are used. It needs a dry and safe environment as it may lead to mold and change in its taste. This product packaging requires more attention to the packaging process as it may lead to a loss in flavor as well as loss in taste.
Makhana must be kept in a dry place and packaged. It is necessary to be sure that there is no moisture present in the content and the package because it may lead to mold and rancidity. So, what can be done? What is a solution to all these problems and barriers? Oxygen Absorber is the answer.
Makhana may pick-up moisture from the air resulting in sogginess and rancidity. Pick-up of oxygen and other gases results in loss of crispness in the Makhana but oxygen absorber helps in removing the moisture content present in the package.
Oxygen absorber boosts the shelf life up to three times from its original shelf-life. Putting Makhana in a container and keeping an oxygen absorber helps to increase its consumable time and life.
When Makhana is kept open or has improper packaging, it may lead to loss of crispness and may develop rancid due to the direct contact of air. But a sachet of oxygen absorber can help in preventing this barrier. A sachet of it can also be put with it in the container as it is not toxic and safe for food.