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

Content Provider	Springer Nature Link
Author	Khan, Mohammed Ayub Mahesh, Chitrashekarachar Semwal, Anil Dutt Sharma, Gopal Kumar Srihari, Somashekharan Pandit Jayaprahash, Chellappa Srihari, Kadaba Anantharaman
Copyright Year	2014
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.
Starting Page	2190
Ending Page	2196
Page Count	7
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	51
Issue Number	9
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2014-02-08
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Stuffing Retort Shelf life Parotha Texture Sensory Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

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

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

Quality and shelf life of buffalo meat blocks processed in retort pouches

Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics

Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties

Baking quality, sensory properties and shelf life of bread with polyols

Extended shelf life flavoured dairy drink using dissolved carbon dioxide

Determination of thermal process schedule for emulsion type buffalo meat block in retort pouch

Influence of thermal processing on the volatile constituents of muskmelon puree

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

Similar Documents

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

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

Quality and shelf life of buffalo meat blocks processed in retort pouches

Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics

Effect of modified atmospheric packaging on the shelf life of Kalakand and its influence on microbial, textural, sensory and physico-chemical properties

Baking quality, sensory properties and shelf life of bread with polyols

Extended shelf life flavoured dairy drink using dissolved carbon dioxide

Determination of thermal process schedule for emulsion type buffalo meat block in retort pouch

Influence of thermal processing on the volatile constituents of muskmelon puree

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