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Effect of natural preservatives on the rheological, physico-sensory, microbiological characteristics and shelf life of south Indian parotta.

Amrita, Ray and Indrani, D. (2017) Effect of natural preservatives on the rheological, physico-sensory, microbiological characteristics and shelf life of south Indian parotta. Food Measurement, 11. pp. 660-666.

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Abstract

The effect of combination of ingredients namely raisin paste (R), citric acid (C) and vinegar (V), collectively referred as RCV, on the rheological, physico-sensory, microbiological and storage characteristics of south Indian parotta was studied. Addition of RCV decreased farinograph water absorption, stability; extensograph resistance to extension, extensibility; increased amylograph pasting temperature, peak viscosity, cold paste viscosity, set back and decreased break down values; pH, aw of baked parotta and increased the overall quality score of parotta. Sensory evaluation during ambient storage (27 ± 2 °C) showed that the parottas were acceptable up to 9th day. The results showed the possibility of producing ready to eat, microbiologically stable parotta with 9 days shelf life.

Item Type: Article
Uncontrolled Keywords: Parotta · Raisin · Vinegar · Rheology · Microbiological study · Shelf-life
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Dec 2017 11:41
Last Modified: 26 Dec 2017 11:41
URI: http://ir.cftri.com/id/eprint/13238

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