STUDIES ON THE DEVELOPMENT AND STORAGE STABILITY OF GROUNDNUT (ARACHIS HYPOGEA) BURFI

Abstract

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.

Development and Evaluation of Shelf Stability of Flaxoat Nutty Bar in Different Packaging Materials

“…The results are in conformity with the published data [23] as water forms hydrogen bonds with hydroperoxides and stabilizes the hydroproxide for decomposition and arrest their activity for enhancing the decomposition of peroxides. The similar results were also obtained previously for ground nut burfi [10] and instant kadhi [24].…”

“…Crude fibre was estimated as per AOAC (1984) methods [12] using Fibra plus equipment (M/s Pelican Instruments, Chennai, India). Total sugar was estimated using the method [10], described by Khan et al (2008). Peroxide and free fatty acid values were determined by AOCS (1973) methods [13].…”

“…Therefore extension of shelf life and preservation of ready-to-eat foods is of utmost importance. Food packaging plays a vital role in determining the shelf life of foods as they act as a barrier for oxygen and loss or gain of moisture in foods [9,10]. Selection of a proper packaging material is most essential to ensure maximum product quality during storage to prevent oxidation of lipids [11].…”

Utilization of Virgin Coconut Meal (VCM) in the Production of Ready-to-Eat Indian Traditional Sweet Meat Using Response Surface Methodology

“…Basically RSM helps to create a product using regression equation that describes inter-relations between input parameters and product properties [16]. Earlier some worker has used RSM for optimizing the ingredients in upma mix, a traditional soury product [17] and groundnut burfi [18]. The experiment design, coefficients of polynomial regression model and sum of squares for various responses were given in Tables 1, 2 be higher than 85% for all the responses which indicate fitness of polynomial models used for describing the effect of independent variables on the responses studied.…”

Studies on the Optimization and Storage Stability of Virgin Coconut Meal Incorporated Instant Sooji Halwa Mix

“…Browning intensity in VCM incorporated instant halwa mix was determined by measuring the optical density of the alcoholic extract (5 g sample + 50 ml, 70% alcohol, shake for 2 hr) at 420 nm. Mineral content was determined using Atomic Absorption Spectrophotometer (Vario 6, Analytika Jena, Germany) as per the method of Khan et al [14]. Fatty acid composition of fat extracted from halwa mix was determined using standard AOCS [12] (1990) method with the help of Gas Liquid Chromatograph (Chemito, HR 1000, Chennai, India) on a 10% diethylene glycol-succinate column (DEGS, 8 × 1/8") with nitrogen as carrier gas using flame ionization detector.…”