Curious why your besan (gram flour) can develop a sour smell even in a sealed jar? Learn what causes this and how to store it for better freshness.
1 Answer
Besan develops a sour odor in closed jars due to the breakdown of fats and carbohydrates by microorganisms, leading to the production of volatile fatty acids and other byproducts. This process is accelerated by moisture and warm temperatures.
Detailed Explanation:
Besan, also known as gram flour, is made from ground chickpeas. It contains natural oils and carbohydrates. When stored in a closed jar, especially if there's any moisture present, microorganisms like bacteria and fungi can thrive. These microorganisms break down the fats and carbohydrates in the besan through a process called fermentation or spoilage. This breakdown results in the formation of various compounds, including volatile fatty acids (like butyric acid) and other organic acids. These compounds are responsible for the characteristic sour and sometimes rancid odor. The lack of air circulation in a closed jar further encourages anaerobic microbial activity, which can exacerbate the problem. Higher temperatures also accelerate microbial growth and enzymatic reactions, leading to faster spoilage.
Pro Tip:
To prevent besan from developing a sour odor, store it in an airtight container in a cool, dry place. Consider adding a bay leaf or two to the container, as they can help absorb moisture and deter insects, further extending the shelf life of your besan.