Formerly International Journal of Basic and Applied Agricultural Research

Development and shelf-life evaluation of fiber enriched traditional Indian Parotta

PAL MURUGAN MUTHAIAH, PRIYANKA, SANTOSH PAL, GOVINDA RAJ T, KHAN M.A., SHARMA G.K. and SEMWAL A.D.
Pantnagar Journal of Research, Volume - 19, Issue - 2 ( May-August, 2021)

Published: 2021-09-01

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Abstract


Parotta, a popular, traditional and low fiber delicious dish of southern part of India and Sri Lanka was made from refined wheat flour, water, vegetable fat and salt. Addition of psyllium husk, oats and barley bran in parotta increased dietary fiber content from 0.34 to 15.14 per cent. The fiber addition were optimized at level of 2.0 per cent psyllium husk, 10.0 per cent oat bran, 5.0 per cent barley bran by sensory analysis. Stabilization studies were carried out in fiber-enriched parotta by in-pack pasteurization with and without sorbic acid in polypropylene pouches (75u) under ambient storage condition. Total dietary fiber content was found to be higher in oat bran added parotta (15.14 %) followed by psyllium husk (14.8 %) and barley bran parottas (9.86 %) compared to refined wheat flour parotta (0.34 %). Calcium, iron, sodium and potassium mineral content were increased significantly (P<0.05) on addition of psyllium husk followed by barley and oat bran. The protein content found to be higher in barley bran added parotta (6.21 %) followed by oat (6.01 %) and psyllium husk (5.62 %) parottas. Both control and fiber enriched parottas were found to be stable microbiologically at ambient conditions packed in polypropylene pouches up to 90 days with sorbic acid and up to 14 days without sorbic acid.


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