Is sun-drying atta a good idea before long-term storage? We explore this traditional practice and its effect on flour quality and shelf life.
1 Answer
No, atta should not be exposed to sunlight before storing it long term. Sunlight can degrade the quality of atta and reduce its shelf life.
Detailed Explanation:
Atta, being a whole wheat flour, contains oils and nutrients that are susceptible to oxidation and degradation when exposed to sunlight. Sunlight, particularly the ultraviolet (UV) rays, can cause rancidity in the oils present in the atta, leading to an off-flavor and a decrease in nutritional value. Furthermore, exposure to sunlight can also affect the color and texture of the atta, making it less desirable for cooking. To preserve the quality and extend the shelf life of atta, it should be stored in a cool, dark, and dry place, away from direct sunlight and heat. Airtight containers are also recommended to prevent moisture absorption and pest infestation.
Pro Tip:
To further extend the shelf life of atta, consider storing it in the refrigerator or freezer, especially in warmer climates. This will help to slow down the oxidation process and maintain its freshness for a longer period.