Studies on the shelf-life enhancement of potato stuffed parotha using thermal processing.

Convenient, ready-to consume thermally processed potato stuffed parothas retaining their natural sensory attributes have been developed. Response Surface Methodology was used to optimize the Stuffing: dough ratio along with other ingredients. Optimized Stuffed parothas were packed in indigenously developed retortable pouches and processed in a steam-air retort. The time-temperature history was recorded during heat processing using an Ellab data cum Fo recorder. The total processing time was 25 min with a Fo value of 3.5. The quality of the developed product was evaluated chemically, sensorily and microbiologically to assess the shelf-life. After 12 months of storage, peroxide value (PV), thiobarbituric acid value (TBA) and free fatty acid value (FFA) increases significantly (p ≤ 0.05) from 9.98 to 29.16 meqO2/Kg fat, 0.101 to 0.171 mg MA/Kg sample and 1.01 to 2.66 % oleic acid respectively. The chemical changes and overall acceptability scores were found to be negatively correlated during storage. Textural and colour values also had an impact on the sensory scores of stuffed parothas during storage. After 12 months of storage, sensory scores decreases significantly (p ≤ 0.05) from 8.6 to 7.1 on a nine point hedonic scale. Microbiologically stuffed parothas remained stable during entire period of storage.