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.res.in/id/eprint/13238 |
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