ICAR Research Data Repository for Knowledge Management

Studies on the changes in quality of parotta during storage from 0.25 to 48 h indicated a decrease in alkaline water retention capacity (AWRC) from 257.4 to 127.7%, in total water solubles (TWS) from 8.25 to 6.24%, in soluble starch (SS) from 2.11 to 1.19%, in solubilised amylose from 0.39 to 0.13% and in solubilised amylopectin from 1.72 to 1.06%. The pasting characteristics of stored parotta measured using a rapid visco analyser showed a decrease in maximum viscosity at 95degreeC from 54 to 37 RVU. The overall quality score of parotta based on colour, nature of spots, shape, oiliness, handfeel, texture, layers, mouthfeel, taste and aroma decreased from 75 to 43 while the shear and compression force of parotta increased from 12.3 to 21.6 N and 304 to 711 N respectively, with storage time. The AWRC, SS, amylopectin and viscosity at 95C showed a highly significant correlation (r50.956, P less than 0.001) with overall quality score. The differential scanning calorimeter (DSC) characteristics of stored parotta samples indicated an increase in the enthalpy of the endotherms with storage time, implying different degrees of starch retro-gradation. Avrami methodology was applied to determine Avrami exponents (index of crystal type) and time constants (reciprocal of rate constant); an Avrami exponent value of 1.18 and a time constant (k 103) of 24.56 h 1.18 was obtained for parotta.