Authors: R Baby Latha Sukumar Debnath C V Sarmandal J Hemavathy Sakina Khatoon A G Gopala Krishna B R Lokesh
Publish Date: 2011/07/16
Volume: 51, Issue: 1, Pages: 124-129
Abstract
To provide nutraceutical such as oryzanol through food two instant mixes based on the Indian traditional food cuisine Bisibele bhath and UpmaBhathOZ and UpmaOZ were developed and evaluated for shelflife 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polyester packaging material and stored under ambient 27 °C 65RH and accelerated conditions 37 °C/92RH Samples were withdrawn periodically and peroxide value PV free fatty acid value FFA fatty acid composition oryzanol and total tocopherols content were estimated Sensory evaluation of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 BhathOZ and UpmaOZ respectively The peroxide value under ambient condition increased from 11 to 93 meqO2/kg and 224 to 902 meqO2/kg during the 6 month storage study at 27 °C and 65 RH while under accelerated conditions at 37 °C and 92RH it increased from 112 to 854 meq O2/kg and 224 to 696 meq O2/kg during 2 month storage period BhathOZ and UpmaOZ packed in metallized polyester pouches stored at 27 °C and 65 RH had a shelflife of 4 months without affecting the oryzanol content and quality of instant mixes during the storage period
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