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Vol. 11, Special Issue 10 (2022)

Effect of storage on quality of amaranth based farali (Suitable for fasting) extruded snack

Shiv Patel and Ramesh Modi
This study was conducted to investigate effect of storage period on the selected quality parameters of extruded snack developed using amaranth grain, potato and whey protein. The extruded snack was packed in metallized laminate pouches (85±1.0 µm) and stored at ambient temperature. The changes in the moisture content, free fatty acids, sensory attributes, textural properties, and microbial counts were observed at every 15 days intervals for 90 days. There was a minor increase in moisture content of the extruded snack. The free fatty acid content significantly increased (p<0.05) on 45th day of storage. On 15th day of storage, hardness increased significantly, while fracturability decreased significantly. The changes in the scores of colour and appearances were non-significant (p>0.05). The significant reduction (p<0.05) in flavour and aftertaste score was observed on 75th day of storage, in body and texture and overall acceptability score was observed on 60th day of storage. The standard plate count increased, while coliform count and yeast and mold counts were absent during the whole storage period. The results of the ambient storage study carried out for 90 days revealed that the extruded snack was stable and acceptable throughout the storage period.
Pages: 105-108  |  453 Views  212 Downloads
How to cite this article:
Shiv Patel and Ramesh Modi. Effect of storage on quality of amaranth based farali (Suitable for fasting) extruded snack. The Pharma Innovation Journal. 2022; 11(10S): 105-108.

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