Shelf life studies on maize-based 'balahar'.

Venkatesh, K. V. L. and Raghavendra Rao, S. N. and Sridharamurthy, S. and Prabhakar, J. V. and Sen, D. P. and Desikachar, H. S. R. (1984) Shelf life studies on maize-based 'balahar'. Journal of Food Science and Technology, 21 (4). 199-203, 8 ref..

PDF Journal of Food Science and Technology, India, Volume-21(4 (1984) 199-203.pdf - Published Version Restricted to Registered users only Download (150kB)

Abstract

Balahar (a mixture of maize semolina, edible groundnut flour and defatted soy flour in 70 : 15 : 15 ratio) was heat treated [i) steaming for 30 min and drying at 60 degree C for 60 min to 7.5% moisture; (ii) toasting at 100 degree C for 10 min, (ii) roaster heating (lid closed) at 110 degree C for 10 min, and (iv) as in (iii) but moisture content adjusted to 15%) and butylated hydroxyanisole (BHA) was added at 0.02% along with citric acid (0.005%) or jaggery was added (2%) to extend the shelf life. Samples were packaged in polyethylene pouches (300 gauge) and fumigated with methyl bromide at 32 mg/l for 24 h and stored at 37 degree C and 66-68% RH for 5 months. Free fatty acids (FFA) content increased in non-heat treated balahar during storage from 14 to 21%, but in (i)-(iv) remained constant during storage. Heat treatment also controlled development of alcoholic acidity; the thiobarbituric acid (TBA) value and peroxide value (PV) were higher in (i)-(iv). In heated samples the moisture content was 2-4% (8-12% in untreated) and in storage the moisture pick up was 0.5-1.5%. Antioxidant or jaggery did not prevent FFA development, but retarded increase in TBA value and PV, whereas heat treatment controlled FFA development and favoured a marginal increase in TBA and PV. Heat treated raw materials and balahar were acceptable up to 5 months, while unheated controls developed off-flavour after 6 wk. The results were confirmed by large scale trials.

Item Type:	Article
Uncontrolled Keywords:	KEEPING-QUALITY; balahar, keeping quality of stored heated; STORAGE-; MEAL-; HEATING-; MOISTURE-CONTENT; balahar, moisture content of stored heated; FATTY-ACIDS; balahar, fatty acids free in stored heated; ACIDITY-; balahar, acidity alcoholic of stored heated; ANTIOXIDANTS-; balahar, antioxidants & free fatty acids in stored heated; SUGARS-SPECIFIC; balahar, jaggery & free fatty acids in stored heated
Subjects:	600 Technology > 01 Medical sciences > 03 Child nutrition 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 22 Legumes-Pulses > 02 Maize
Divisions:	Dept. of Biochemistry Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jun 2016 07:03
Last Modified:	22 Jun 2016 07:03
URI:	http://ir.cftri.res.in/id/eprint/6652

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