| Autor: |
Baby Latha R; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India., Debnath S; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India., Sarmandal CV; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India., Hemavathy J; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India., Khatoon S; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India., Gopala Krishna AG; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India., Lokesh BR; Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India. |
| Abstrakt: |
To provide nutraceutical such as oryzanol through food, two instant mixes based on the Indian traditional food cuisine Bisibele bhath and Upma(Bhath-OZ and Upma-OZ) were developed and evaluated for shelf-life. The formulations contained cereals, pulses, and spices along with oryzanol enriched oil and were packed in 200gauge/50 gauge metallized polyester packaging material and stored under ambient (27 °C 65%RH) and accelerated conditions (37 °C/92%RH). Samples were withdrawn periodically and peroxide value (PV), free fatty acid value (FFA), fatty acid composition, oryzanol, and total tocopherols content were estimated. Sensory evaluation of reconstituted products was also carried out. Oryzanol content (610 and 550 mg%) did not change appreciably in Bhath-OZ and Upma-OZ respectively. The peroxide value under ambient condition increased from 1.1 to 9.3 meq.O2/kg and 2.24 to 9.02 meq.O2/kg during the 6 month storage study at 27 °C and 65% RH, while under accelerated conditions at 37 °C and 92%RH, it increased from 1.12 to 8.54 meq. O2/kg and 2.24 to 6.96 meq. O2/kg during 2 month storage period. Bhath-OZ and Upma-OZ packed in metallized polyester pouches stored at 27 °C and 65% RH had a shelf-life of 4 months without affecting the oryzanol content and quality of instant mixes during the storage period. |
Full text from SpringerLink