26Jun 2017

SHELF-LIFE EXTENSION OF GERMINATED GREEN GRAM STUFFED PAROTHAS.

  • Defence Food Research Laboratory, Siddarthanagar, Mysore, India.
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Stuffed parothas are perishable in nature and get spoiled within 24 hrs of their preparation. Armed Forces required food products having a longer shelf life with high nutritive value. Germination results an increase in nutritive value in terms of protein, fibre and minerals. Hence efforts were being made to develop shelf stable stuffed parothas using germinated green gram and permitted level of antimycotic agent with inpack heat treatment. Stuffed parothas were subjected to heat treatment at 90oC for 2 hrs and stored at ambient temperature conditions (14-34⁰C). Shelf-life of stuffed parothas was evaluated chemically, sensorily and microbiologically to assess their shelf-life. After 9 months of storage, peroxide value (PV), thiobarbituric acid value (TBA), free fatty acid value (FFA) and browning index increases significantly (p≤0.05) from 5.12 to 19.24 meqO2/Kg fat, 0.087 to 0.142 mg MA/Kg sample, 0.75 to 1.69 % oleic acid and 0.082 to 0.112 respectively. During storage, there was no significant decrease in sorbic acid content was observed. Negative correlation was observed between chemical changes and overall acceptability during storage. During storage, textural and colour values had an impact on sensory scores which decreases significantly (p≤0.05) from 8.5 to 7.5 on a nine point hedonic scale. Microbiologically stuffed parothas remained stable during entire period of storage. Highly acceptable and nutritious germinated green gram stuffed parothas with longer shelf-life can be prepared using antimycotic agent and inpack heat treatment. The product remain safe chemically and microbiologically upto 9 months of storage at ambient temperature conditions.

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[Khan MA, Mahesh C, Divyashree, Srihari SP, Semwal AD, Sharma GK And Srihari KA. (2017); SHELF-LIFE EXTENSION OF GERMINATED GREEN GRAM STUFFED PAROTHAS. Int. J. of Adv. Res. 5 (Jun). 1770-1777] (ISSN 2320-5407). www.journalijar.com

MOHAMMED AYUB KHAN
DEFENCE FOOD RESEARCH LABOARTORY

DOI:

Article DOI: 10.21474/IJAR01/4602      
DOI URL: http://dx.doi.org/10.21474/IJAR01/4602

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