Convenient, ready-to consume thermally processed chapaties with natural sensory attributes were developed. Chapaties were packed in indigenously developed retortable pouches and processed in an air-steam retort. The time-temperature history was recorded during heat processing using an Ellab data cum F o recorder. The total processing time was 20min with a F o value of 3.0. Chapaties remained stable and acceptable even after storage for one year under ambient temperature (15-35°C) conditions. During storage, chemical parameters like peroxide, thiobarbituric acid and free fatty acid values increased with concomitant decrease in sensory score. After 12 months of storage, the overall acceptability score of chapaties decreased significantly (p≤0.05) from 8.5 to 7.2 on a 9 point hedonic scale with an increase in peroxide and free fatty acid values from 4.94 to 15.10 meqO 2 /kg fat and 0.46 to 1.79 % oleic acid respectively. Microbiologically chapaties were found to be safe during entire period of storage.
Virgin Coconut Meal (VCM) was used for the development of instant wheat sooji (semolina) halwa mix with better nutritional attributes. Central composite rotatable design (CCRD) with 2 independent variables (sugar and VCM) and 4 responses (lightness, redness, taste and overall acceptability) was used for the optimisation. VCM incorporated instant halwa mix prepared using optimised levels of ingredients contained moisture 0.95%; fat 26.2%; protein 7.65%; total ash 0.86%; fibre 1.02% and received overall acceptability score of 8.5 on a 9 point hedonic scale providing 523.86 Kcal/ 100g. The changes in quality of stored VCM incorporated instant halwa mix packed in polypropylene (PP, 75 µ) and laminates of metallised polyester (MP, 90 µ) were monitored in order to assess the shelf-life. Instant halwa mix remained stable and acceptable for one year in both the packaging materials under ambient temperature conditions (15˚C -34˚C). However, the rate of lipid peroxidation was found to be slightly higher in PP packed samples as compared to MP packed ones. Fatty acid composition of VCM incorporated instant halwa mix remained practically unchanged during storage. Oleic acid was the major fatty acid present in fat extracted from halwa mix followed by palmitic and lauric acids.
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