Development and shelf‐life assessment of Ready‐to‐Bake frozen potato Paranthas fortified with iron and zinc

Abstract

Summary The present investigation was carried out to prepare iron‐ and zinc‐fortified ready‐to‐bake frozen potato paranthas that were packed in aluminium laminates and vacuum packs and stored under frozen conditions (−18°C). Paranthas were evaluated for proximate, bioactive, microbial and organoleptic parameters. In vitro bioavailability of iron was 70.24% and the zinc was 72.68% in EFP. Iron and zinc compounds in UFP and EFP remained stable throughout the storage period irrespective of their packaging material and thus improved the nutritional profile of the paranthas. Total phenols decreased from 109 mg to 105 mg and 109 mg to 107 mg/100 g in aluminium laminate and vacuum‐packed samples respectively. The shelf‐life analysis revealed that the product can be effectively stored for 3 months in aluminium laminates and 5 months in vacuum packs. Hence, to tackle malnutrition, fortified ready‐to‐bake frozen potato paranthas will be an effective technology to deliver convenience and industrial applicability.