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Preliminary studies on stability and storage behaviour of ready mix (pulse and spice) bars.

Nagalakshmi, S. and Natarajan, C. P. (1970) Preliminary studies on stability and storage behaviour of ready mix (pulse and spice) bars. Indian Food Packer, 24 (1). 12-15, 10 ref..

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Abstract

Chillies, coriander, fenugreek, black pepper, mustard, cumin, nutmeg, cinnamon, asafoetida and turmeric were mildy roasted, blended in proportions given, and powdered. A ready mix was prepared using the spice blend, pre-cooked dhal, salt and tamarind, and formed into bars using 100 g ready mix and 30 g melted hydrogenated fat. The solidified bars (2 in x 1 in x in) were packed in Al foil and stored at room temp., 37 degree C and 5 degree C. BHA was added to one batch. Samples were periodically analysed for moisture, ether extractives, free fatty acid, peroxide value, and organoleptic quality. Bars treated with BHA were acceptable for 6 months compared with 4 months for controls. Samples with BHA stored at 5 degree C were acceptable for 12 months. Fall in acceptability was mainly due to loss of aroma, with loss of volatiles from ether extractives in 12 months being 72.8, 51.9 and 66.7% at 37 degree C, 5 degree C and 27-28 degree C respectively.

Item Type: Article
Uncontrolled Keywords: PULSES-; Dhal-spice bars; SPICES-; CHILLIES-; Dhal-spice bars containing /chillies/; CORIANDER-; Dhal-spice bars containing /coriander/; FENUGREEK-; Dhal-spice bars containing /fenugreek/; PEPPER-; Dhal-spice bars containing /pepper/; MUSTARD-; Dhal-spice bars containing /mustard/; CUMIN-; Dhal-spice bars containing /cumin/; NUTMEG-; Dhal-spice bars containing /nutmeg/; CINNAMON-; Dhal-spice bars containing /cinnamon/; TURMERIC-; Dhal-spice bars containing /turmeric/; SODIUM-CHLORIDE; Dhal-spice bars containing /salt/; TAMARINDS-; Dhal-spice bars containing /tamarind/; FATS-; Dhal-spice bars containing / hydrogenated fat/; KEEPING-QUALITY; Keeping quality of dhal-spice bars; BHA-; Effect of BHA on storage stability of dhal-spice bars; STORAGE-; STABILITY-; SMELL-; Loss of /aroma/ from dhal-spice bars during storage; VOLATILE-COMPOUNDS; Loss of /volatiles/ from dhal-spice bars during storage; WATER-; Changes in /moisture content of dhal-spice bars during storage; FATTY-ACIDS; Changes in /FREE fatty acid content of dhal-spice bars during storage; PEROXIDES-; Changes in /peroxide value of dhal-spice bars during storage; ORGANOLEPTIC-PROPERTIES; Changes in /organoleptic properties/ of dhal-spice bars during storage
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2014 05:21
Last Modified: 20 Mar 2014 05:21
URI: http://ir.cftri.com/id/eprint/7309

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