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Studies on the shelf-life enhancement of potato stuffed parotha using thermal processing.
MedLine Citation:
PMID:  25190882     Owner:  NLM     Status:  PubMed-not-MEDLINE    
Abstract/OtherAbstract:
Convenient, ready-to consume thermally processed potato stuffed parothas retaining their natural sensory attributes have been developed. Response Surface Methodology was used to optimize the Stuffing: dough ratio along with other ingredients. Optimized Stuffed parothas were packed in indigenously developed retortable pouches and processed in a steam-air retort. The time-temperature history was recorded during heat processing using an Ellab data cum Fo recorder. The total processing time was 25 min with a Fo value of 3.5. The quality of the developed product was evaluated chemically, sensorily and microbiologically to assess the shelf-life. After 12 months of storage, peroxide value (PV), thiobarbituric acid value (TBA) and free fatty acid value (FFA) increases significantly (p ≤ 0.05) from 9.98 to 29.16 meqO2/Kg fat, 0.101 to 0.171 mg MA/Kg sample and 1.01 to 2.66 % oleic acid respectively. The chemical changes and overall acceptability scores were found to be negatively correlated during storage. Textural and colour values also had an impact on the sensory scores of stuffed parothas during storage. After 12 months of storage, sensory scores decreases significantly (p ≤ 0.05) from 8.6 to 7.1 on a nine point hedonic scale. Microbiologically stuffed parothas remained stable during entire period of storage.
Authors:
Mohammed Ayub Khan; Chitrashekarachar Mahesh; Anil Dutt Semwal; Gopal Kumar Sharma; Somashekharan Pandit Srihari; Chellappa Jayaprahash; Kadaba Anantharaman Srihari
Publication Detail:
Type:  Journal Article     Date:  2014-02-08
Journal Detail:
Title:  Journal of food science and technology     Volume:  51     ISSN:  0022-1155     ISO Abbreviation:  J Food Sci Technol     Publication Date:  2014 Sep 
Date Detail:
Created Date:  2014-09-05     Completed Date:  2014-09-05     Revised Date:  2014-09-08    
Medline Journal Info:
Nlm Unique ID:  0056471     Medline TA:  J Food Sci Technol     Country:  India    
Other Details:
Languages:  eng     Pagination:  2190-6     Citation Subset:  -    
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