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Effect of Frying Media and Packaging on Shelf Life of Sweet Shankarpouli.

Ashwini, M. Kadu (2013) Effect of Frying Media and Packaging on Shelf Life of Sweet Shankarpouli. [Student Project Report] (Submitted)

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Shankarpouli is a popular south Indian deep fat fried product which is prepared both as savory and sweet snack. The sweet Shankarpouli do not contain any flavoring agents expect mild cardamom. This enables to recognize any off flavor development at an early stage. Hence this was selected to study the effect of frying media on shelf life of fried foods. Shankarpouli was prepared by frying in four different refined oils that are Cocountoil, Palm oil, Groundnut oil and Sunflower oil. They vary a lot in their fatty acid composition and are popular in south India. Fried shankarpouli was packed in 12 micron metallised polyester / 50 micron HDPE-LDPE at 95% vacuum as under normal packing the shelf-life was studied in FPT department earlier. This enabled to see the effect of head space oxygen permeability also on shelf life of the product. The products were exposed to 30 to 40% RH and 38 to 40°C storage condition, since 30 to 40% RH is below the critical RH of 44% for shankarpouli. Hence in this condition the product will be crisp always. A higher temperature of 38 to 40°C assists in increasing the rate of oxidation of the product. All the four products were withdrawn in duplicate periodically every 15 days and subjected to physico chemical and sensory analysis. The results indicated that Sunflower oil, Groundnut oil, Palm oil and Coconut oil could offer 45days, 60days, at least 90days and at least 90days shelf life respectively. Increase in Peroxide value and rancid odor terminated the shelf life. The shelf life was in commensuration with the Poly Unsaturated Fatty Acid (PUFA) composition of the oils. For this dry product hydrolytic rancidity which is predominant in Saturated Fatty Acid (SFA) oils like Coconut oil and palm oil was not observed up to 90 days of storage period studied. The vacuum pack has a pronounced effect in increasing shelf life of the product fried in SFO and GNO which was about 15-20 days and 30 days respectively in ordinary pack.

Item Type: Student Project Report
Uncontrolled Keywords: Shankarpouli, deep fat fried product, shelf life
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 May 2014 10:13
Last Modified: 09 May 2014 10:13
URI: http://ir.cftri.com/id/eprint/11556

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