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Effect of frying media and packaging materials on shelf life of tengolalu-a deep fat fried snack

Anil, Babu and Vijayalakshmi, N. S. and Roopa, B. S. and Vishalakshi, V. and Gopala Krishna, A. G. (2013) Effect of frying media and packaging materials on shelf life of tengolalu-a deep fat fried snack. Wudpecker Journal of Food Technology, 1 (3). 34 -47.

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Abstract

Tengolalu an Indian deep fat fried snack was prepared by frying in four different refined vegetable oils, Coconut oil, Palm oil, Ground nut oil and Sunflower oil. This was packed in two packaging materials 75μ polypropylene and 12μ metallised polyester/50μ HDPE-LDPE which varied a lot in their oxygen transmission. The products were exposed to 30-40% RH and 38-40°C. The products were subjected to physico-chemical and sensory analysis during periodic withdrawals of every 10 days. Sunflower oil, Ground nut oil, Palm oil and Coconut oil could offer <20 days, 30 days, 40 days and 60 days shelf life respectively. Increase in peroxide value and rancid odour terminated the shelf life. The shelf life was in commensuration with degree of unsaturation of oils. For this dry product, hydrolytic rancidity which is predominant in saturated oils like Coconut oil was not observed up to 60 days of storage period studied.

Item Type: Article
Uncontrolled Keywords: Tengolalu, Refined vegetable oil, Coconut oil, Palm oil, Groundnut oil, Sunflower oil, Shelf life, Packaging material
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
Lipid Science and Traditional Foods
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Sep 2016 10:53
Last Modified: 26 Sep 2016 10:53
URI: http://ir.cftri.com/id/eprint/12354

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