Why does poha lose color in prolonged storage?

Question

Curious why your poha fades or loses color over time? Learn about the factors that cause discoloration and how to store it to maintain its quality.

Answer 1

Poha loses color during prolonged storage primarily due to oxidation of its natural pigments and enzymatic browning reactions. Exposure to light, heat, and moisture accelerates these processes.

Detailed Explanation:

Poha, or flattened rice, derives its color from the rice grains used in its production. This color can fade over time due to several factors:

1. Oxidation: The pigments present in poha, like carotenoids, are susceptible to oxidation when exposed to air. Oxygen reacts with these pigments, causing them to break down and lose their color.

2. Enzymatic Browning: Enzymes present in the rice grains can cause browning reactions when exposed to oxygen and moisture. These reactions produce dark-colored compounds that contribute to the discoloration of poha.

3. Light Exposure: Exposure to sunlight or artificial light can accelerate the degradation of pigments in poha, leading to color loss.

4. Moisture Absorption: Moisture can activate enzymes and promote oxidation reactions, further contributing to color fading. High humidity levels during storage exacerbate this issue.

5. Storage Temperature: High storage temperatures can speed up chemical reactions, including oxidation and enzymatic browning, resulting in faster color loss.

Therefore, the combination of oxidation, enzymatic browning, light exposure, moisture absorption, and high storage temperatures leads to the gradual fading of poha's color during prolonged storage.

Pro Tip:

Store poha in an airtight container in a cool, dark, and dry place to minimize exposure to air, light, heat, and moisture, thereby preserving its color and freshness for a longer period. Consider adding a desiccant packet to the container to absorb any residual moisture.