Studies on the shelf-life enhancement of potato stuffed parotha using thermal processing

Abstract

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.

Development and Quality Evaluation of Choco Quinoa Nutri Bar during Storage

“…Browning intensity (OD) in choco quinoa nutri bar was carried out as per the method of Khan et al [15] by shaking 5 g of powdered bar sample with 70:30 ethanol/water for 2 h and measuring optical density at 420 nm.…”

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

“…Aluminium laminates showed a greater decrease in moisture content than vacuum packaging, which could be attributed to the permeability properties of the aluminium laminates. Yadav et al (2009) and Khan et al (2014) observed a similar decreasing trend in frozen chapatti and potato-stuffed parothas. Wrapping food in impervious film reduces moisture loss; however, when food is wrapped loosely, moisture is deposited inside the packaging material as ice crystals.…”

Shelf-Life Extension of Germinated Green Gram Stuffed Parothas.

“…After 9 months of storage, PV, FFA and TBA were found to be increased significantly from 5.12 to 19.24 meqO 2 Kg -1 fat; 0.75 to 1.69 % Oleic acid and 0.087 to 0.142 mg MA Kg -1 sample respectively. Khan et al (2014) reported an increase in PV, FFA and TBA contents in potato and paneer stuffed parothas during storage and attributed the increase due to the breakage of long fatty acid chain into individual fatty acid moieties and also increased lipid hydrolysis at elevated temperature. Although, during storage, there was a hydrolysis of lipids by the naturally occurring lipases, but during baking lipase activity was destroyed and therefore formation of free fatty acids in stored parothas must have resulted from the decomposition of hydroperoxide (Khan et al, 2014).…”

“…Khan et al (2014) reported an increase in PV, FFA and TBA contents in potato and paneer stuffed parothas during storage and attributed the increase due to the breakage of long fatty acid chain into individual fatty acid moieties and also increased lipid hydrolysis at elevated temperature. Although, during storage, there was a hydrolysis of lipids by the naturally occurring lipases, but during baking lipase activity was destroyed and therefore formation of free fatty acids in stored parothas must have resulted from the decomposition of hydroperoxide (Khan et al, 2014). Processed stuffed parothas contained only solid, hence there had been no dilution of TBA reacting substances resulting in the increase in TBA values during storage.…”

“…After 9 months of storage, moisture content in stuffed parothas was found to decrease from 38.44 to 37.52%. The slight decrease in moisture content during storage, may be due to the fact that packaging material based on aluminium foil was reported to act as a barrier against mass transfer, light and micro-organism and thus the moisture content of the products was almost retained (Khan et al, 2014 ;Ghosh, 1980). The changes in browning in stuffed parothas were measured as optical density of the alcoholic extract at 420 nm during storage and the results have been represented in Table 3.…”