Radappertization of ready-to-eat shelf-stable, traditional Indian bread ─ Methi Paratha

Bhoir, Shraddha A.; Muppalla, Shobita R.; Kanatt, Sweetie R.; Chawla, S.P.; Sharma, Arun

doi:10.1016/j.radphyschem.2015.02.001

Cited by 8 publications

(5 citation statements)

References 3 publications

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“…The authors focused on ethnic foods such as Arabic bread, dates and spices, which might improve the comfort of these patients [13**]. Similar results were found with a traditional Indian bread irradiated at 25 kGy, which remained sterile for 6 months and had good sensory acceptability [48]. Irradia-tion has also proved useful in decontaminating sandwiches according to clean diet criteria [7**, 49, 50 ].…”

Section: Irradiated Food For the Immunocompromisedmentioning

confidence: 91%

Irradiated food for special diets

Narvaiz¹,

Lynch²,

Nalder³

2015

Stewart Postharvest Review

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Purpose of the review: It is well-known that ionizing irradiation, as well as other preservation methods, extends food shelf life and controls microbial food-borne diseases. But it is not so evident that due to some peculiar characteristics (eg, high penetration-cold process) it can achieve better results in assuring the safety of ready-to-eat meals formulated for different consumers, ie, the immunocompromised, troops, astronauts, or adventurers. Main findings: In some countries hospitalized immunocompromised patients have been fed with ready-to-eat meals irradiated at doses according to "clean diet" criteria, and these foods have obtained good sensory acceptability. This has allowed widening of food variety, thereby increasing the nutritional value of their intake. Similar findings were also reported concerning foods used for astronauts, troops and adventurers. Research is still ongoing in the field. However, today, these applications, though promising, seem to be occurring on a small scale. Directions for future research: Cooperation between food irradiation researchers, nutritionists and physicians is essential to develop and improve new applications. Minimizing radiation doses might be feasible if it is combined with other hurdle technologies. More disclosure is needed mainly directed towards nutritionists, physicians, patients, and the staff of health institutes, catering services, food industry, supermarkets, and the general public. The establishment of national regulations related to this activity, hopefully internationally harmonized, are certainly needed, as well as availability of more food irradiation facilities.

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Section: Irradiated Food For the Immunocompromisedmentioning

confidence: 91%

Irradiated food for special diets

Narvaiz¹,

Lynch²,

Nalder³

2015

Stewart Postharvest Review

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“…Biopolymers are called active mixtures as they accomplish functional properties such as antimicrobial, antioxidant, and so forth in the maintenance of color and appearance and retard the formation of toxic gases in food preservation. 4 The biopolymers are separated, chemically treated, concentrated, and added with valued ingredients to form a biofilm. Exclusively, cellulose-based biopolymers are highly preferable for their easy availability, low cost, high packing density, low weight, high strength, and so forth.…”

Section: Introductionmentioning

confidence: 99%

“…Bhoir et al (2015) have prepared methi paratha and estimated its shelf life upon storing it at low temperatures by irradiating it with 25 kGy. Biopolymers are called active mixtures as they accomplish functional properties such as antimicrobial, antioxidant, and so forth in the maintenance of color and appearance and retard the formation of toxic gases in food preservation . The biopolymers are separated, chemically treated, concentrated, and added with valued ingredients to form a biofilm.…”

Section: Introductionmentioning

confidence: 99%

“…Sarebanha and Farhan (2018) have used jackfruit rind for active food packaging. 3 Bhoir et al (2015) have prepared methi paratha and estimated its shelf life upon storing it at low temperatures by irradiating it with 25 kGy. Biopolymers are called active mixtures as they accomplish functional properties such as antimicrobial, antioxidant, and so forth in the maintenance of color and appearance and retard the formation of toxic gases in food preservation.…”

Section: Introductionmentioning

confidence: 99%

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Intelligent Food Packaging and Shelf-Life Improvement of Chapattis Using Hybrid Nanoparticle-Based Biopolymer Electrospin Coating

Valantina

Sundararajan

et al. 2023

ACS Food Sci. Technol.

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Biodegradable food packaging is an important area to be focused on in preserving food. A biopolymer-based film was prepared with hybrid nanoparticles (TiO2 + ZnO) mixed with pomegranate peel powder (PPP) electrospin-coated over an aluminum foil. Morphological analysis of the hybrid nanoparticles along with PPP was performed using scanning electron microscopy and energy-dispersive X-ray spectroscopy. The diffuse reflectance spectroscopy study exemplified that the coated film was UV-protective. Cooked chapattis were stored in coated and noncoated Al foil. Experimental rancidity and hydroperoxide (6th day: 2.85 ± 0.14) values exemplified that chapatti in the coated film lasted for four more days compared to that in the noncoated film. The antioxidant and antibacterial effects of the active mixture over chapattis were analyzed using thiobarbituric acid reactive substance and 2,2 diphenyl-1-picrylhydrazyl assays. The effective reduced bacterial load on chapattis stored in the coated film on the 6th day was estimated to be 3.1 × 103 cfu/mL and observed to be minimal. The present work establishes a novel active mixture that could be used as a coating in active food storage.

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“…Chinese pancakes (shown in Figure 1a), usually made from flour, water, oil, sugar, and salt, are traditional Chinese flour dishes. These are not made from wheat or grain batter but from wheat dough, such as Paratha and Roti canai (Bhoir et al, 2015; Lorente‐Bailo et al, 2021; Patil et al, 2021). With multiple layers and certain thicknesses, Chinese pancakes are similar to flatbread.…”

Section: Introductionmentioning

confidence: 99%

Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

Chen

Zhang

et al. 2022

Food Processing Preservation

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With multiple layers and certain thicknesses, Chinese pancakes are similar to flatbread. Additionally, these are known as "Qian Ceng Bing" in China. Like other high-starch staple foods such as bread, steamed rice cakes, and cooked noodles, Chinese pancakes are prone to starch retrogradation during storage, resulting in a hard texture (Dong & Karboune, 2021; Eckardt et al., 2013; Liu, Zhang, Devahastin, et al., 2020). Although reheatingChinese pancakes helps to increase their acceptability, recovering it to fresh state quality is tough. In particular, the hectic life made microwave ovens a popular tool for reheating food, however, microwaves are not conducive to heating Chinese pancakes uniformly based on the movement of polar molecules and conductive ions, which can easily lead to hardening problems and is not conducive to restoring the quality of Chinese pancake after reheating (Albert et al., 2012;Mizrahi, 2012;Zhang et al., 2006). Therefore, limiting the starch regeneration of Chinese pancakes during storage and improving their quality after reheating are important steps in promoting the commercial sale and popularization of Chinese pancakes.Hydrocolloids have been studied for their ability to prevent starch regeneration by enhancing water retention and limiting water

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Radappertization of ready-to-eat shelf-stable, traditional Indian bread ─ Methi Paratha

Cited by 8 publications

References 3 publications

Irradiated food for special diets

Irradiated food for special diets

Intelligent Food Packaging and Shelf-Life Improvement of Chapattis Using Hybrid Nanoparticle-Based Biopolymer Electrospin Coating

Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

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