Record Details

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

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/13238/
http://dx.doi.org/10.1007/s11694-016-9435-8
 
Title Effect of natural preservatives on the rheological, physico-sensory,
microbiological characteristics and shelf life of south Indian
parotta.
 
Creator Amrita, Ray
Indrani, D.
 
Subject 14 Physical properties
Indian flat bread
31 Food Additives
 
Description 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.
 
Date 2017
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13238/1/Food%20Measure%20%282017%29%2011660%E2%80%93666.pdf
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.