View Article |
Development and storage stability of rte bengal gram (cicer arietinum) based spiced snacks – chana nibble
Yadav, D.K1, Wadikar, D.D2, Vasudeesh, C.R3, Patki, P.E4.
A Ready-to-Eat (RTE) spiced Bengal gram snack (Chana Nibble) with 50.33±0.15% moisture,
17.92±1.12% protein, 9.36±0.56% crude fat, 20.39±1.12% carbohydrate, 2.27±0.05% ash,
16.54±1.25% total dietary fibers was developed. The effect of different heat treatments
& preservatives on the RTE Bengal gram snack was evaluated with a view to stabilize the
product at ambient storage conditions for more than three months. The process of Chana Nibble
was based on soaking, cooking, and seasoning followed by in-pack preservation techniques.
The product scored superior acceptability (8.3±0.1) on 9 point hedonic scale. Different heat
treatments applied to the product packed in PP pouches (75 µ thickness) were able to increase
shelf life from 2 days to 115 days with respect to microbial spoilage at ambient temperature.
Thermal treatment with steam under pressure at 121±0.1°C for 15 minutes was able to not only
prevent microbial spoilage but also to impart shelf stability to the product for more than 12-14
weeks whereas thermal treatment with boiling water was able to stabilize product for 7 days
and heat treatment by heating the product in cabinet dryer at 90°C for 120 minutes remained
stable for 12 weeks with respect to microbial spoilage.
Affiliation:
- Defence Food Research Laboratory, India
- Defence Food Research Laboratory, India
- Defence Food Research Laboratory, India
- Defence Food Research Laboratory, India
|
|
Indexation |
Indexed by |
MyJurnal (2017) |
H-Index
|
8 |
Immediacy Index
|
0.002 |
Rank |
24/42,Q3(Sciences ) 24/42,Q3(Sciences ) 8/20,Q2(Medical & Health Sciences )
|
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
|
- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
|
|
|