Development and shelf‐life assessment of Ready‐to‐Bake frozen potato Paranthas fortified with iron and zinc. (15th September 2022)

• Record Type: Journal Article
• Authors: Kaul, Shivani; Kaur, Kamaljit; Kaur, Preetinder; Kaur, Jaspreet
• Is Part Of: International journal of food science & technology. Volume 57:Number 11(2022)
• Page Start: 7214
• Page End: 7221
• Publication Date: 2022-09-15
• Subjects: aluminium laminates -- fortification -- free fatty acids -- peroxide value -- vacuum pack; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.16067
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The present investigation was carried out to prepare iron‐ and zinc‐fortified ready‐to‐bake frozen potato paranthas that were packed in aluminium laminates and vacuum packs and stored under frozen conditions (−18°C). Paranthas were evaluated for proximate, bioactive, microbial and organoleptic parameters. In vitro bioavailability of iron was 70.24% and the zinc was 72.68% in EFP. Iron and zinc compounds in UFP and EFP remained stable throughout the storage period irrespective of their packaging material and thus improved the nutritional profile of the paranthas . Total phenols decreased from 109 mg to 105 mg and 109 mg to 107 mg/100 g in aluminium laminate and vacuum‐packed samples respectively. The shelf‐life analysis revealed that the product can be effectively stored for 3 months in aluminium laminates and 5 months in vacuum packs. Hence, to tackle malnutrition, fortified ready‐to‐bake frozen potato paranthas will be an effective technology to deliver convenience and industrial applicability. Abstract : Preparation of iron and zinc fortified ready‐to‐bake frozen potato paranthas and evaluation of their nutritional, organoleptic, and shelf‐life attributes in aluminium and vacuum packaging during frozen storage conditions.