Protein rich composite cereal bar based on cereal ingredients was prepared using semi automatic tablet making machine, packed in poly propylene (PP), paper aluminium foil polyethylene (PFP), metallised polyester (MP) followed by vacuum packing in metallized polyester films. Proximate composition, mineral contents as well as changes in peroxide value (PV), free fatty acid value (FFA), thiobarbituric acid value (TBA), browning, fatty acid profile, vitamins, effect of water activity on lipid peroxidation, fortification with vitamins and minerals, microbiological as well as sensory parameters during storage under ambient (15-34°C) and 37°C temperature conditions were studied. Composite cereal bar remained shelf stable for 3 months in PP and 6 months in PFP, MP and MP plus vacuum packing under ambient and 37°C temperature conditions.

Groundnut burfi with or without sorbic acid (0.3%) based on roasted groundnut, sugar, milk powder, condensed milk and flavoring materials was developed. The changes in quality of groundnut burfi packed in polypropylene (PP, 75 µ) and metallized polyester (12 µ) low density/linear low density (MP, 75 µ) were monitored during storage in order to assess the shelf life. The sample without sorbic acid spoiled within 30 days of storage due to mold growth and fermented odor. Groundnut burfi containing sorbic acid did not support any microbial growth during storage of up to 8 months. Groundnut burfi remained stable and acceptable up to 6 months and 8 months under ambient temperatures (15–34C) in PP and MP pouches, respectively. Peroxide and thiobarbituric acid values were higher for the product packed in PP than for the one packed in MP pouches. Oleic acid was the major fatty acid present in fat extracted from groundnut burfi followed by linoleic and palmitic acids. Sorbic acid degraded during storage of groundnut burfi and the rate of degradation was higher for samples packed in PP than those packed in MP pouches. PRACTICAL APPLICATIONS Groundnut is a rich and economic source of protein and other micronutrients. Products based on groundnut, such as burfi, may be highly useful in alleviating protein malnutrition in underdeveloped countries. As sweet items are highly relished by children, products like groundnut burfi will go a long way to provide nutritious, calorie dense and highly palatable products to the consumers.

The effect of prolonged frozen storage at −18C, on the textural and sensory properties of ready‐to‐bake frozen chapatti (R‐BFC) was evaluated. The R‐BFC samples were prepared from normal‐ (control) and microwave‐treated (18% moisture content for 80 s) wheat grains. Results showed that the extensibility of dough and maximum load for resistance increased gradually in both the samples during frozen storage; however, the increase was lesser in the treated ones. Chapattis prepared from both R‐BFC samples exhibited higher hardness, cohesiveness, chewiness and lower springiness values during frozen storage. Microwave‐treated R‐BFC samples were rated as better retained in color, texture and overall acceptability scores as compared with control, up to 6 months of storage at −18C. Thiamin and riboflavin contents were monitored during frozen storage and a loss of 12.0–14.5% in thiamin and 4–6% in riboflavin after 6 months of frozen storage was recorded. PRACTICAL APPLICATIONS During frozen storage, various physical, rheological and sensory changes occur in the food products, which determine the consumer's acceptability. The results of this study will help to establish quality of the frozen chapattis with respect to texture, color and aroma which will meet the consumer's acceptance. The protocol for the storage of frozen chapattis will help the industry to deliver the product of optimum quality.

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 meqO 2 /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.

Chicken leg pieces (60 g each). with optimized quantity of additives were fried in hydrogenated vegetable oil at 180°C for 8 min. The fried product was packed in paper-foil-polyethylene pouches (PFP) and stored under ambient (20 ± 5°C, 65-80% RH), refrigerator (5°C, 80% RH) and deep freezer (-18°C, 85-90% RH) conditions. The changes in microbial profi le, oxidative and hydrolytic rancidity and sensory quality were evaluated periodically. It was found that the product was microbiologically (standard plate count (SPC) < 3 log cfu/g) safe and sensorily acceptable (overall acceptability >7) up to 4 days under ambient conditions. Hydrolytic and oxidative rancidity values during four days storage at room temperature were less than 0.16 % oleic acid and 3.5 mg malonaldehyde/kg, respectively. The products stored under refrigerated and deep freezer exhibited a shelf stability of 10 and 18 weeks, respectively. SPC was 1.3 log cfu/g while rancidity parameters were free fatty acid < 0.43% oleic acid and thiobarbituric acid reactive substances were <6.13 mg malonaldehyde/kg. Sensorily the product exhibited an overall acceptability score of >7 on a 9-point Hedonic scale during refrigerated and frozen storage.