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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 1127-1135
DOI: https://doi.org/10.20546/ijcmas.2018.702.140


Effect of Storage on the Quality of Value Added Snacks Developed Using Partially Defatted Peanut Cake Flour and Fenugreek Leaves Powder
T. Bindhya Dhanesh1*, Anita Kochhar1 and M. Javed2
1Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab, India
2Department of Stat, Math and Physics, College of Basic Sciences, Punjab Agricultural University, Ludhiana, Punjab, India
*Corresponding author
Abstract:

Traditional Indian snacks namely Matthi and Seviya using partially defatted peanut cake flour at 10 per cent level and powdered fenugreek leaves powder at 1 per cent level were developed with an aim to eradicate malnutrition. The freshly prepared products were analysed for their nutritional parameters. The products were stored in three different packaging materials like glass jars, aluminium zip pouch + glass jar and plastic zip pouch + glass jar for a period of 90 days at ambient temperature. They were analysed for their nutritional parameters after 90 days of storage and microbial quality every fortnightly. Shelf life studies revealed that the although the proximate and mineral composition of all the products reduced in all three packaging materials, the composition was better retained in glass jars, aluminium zip pouch + glass jar when compared to the products stored in plastic zip lock pouch + glass jar. Aflatoxin was also not detected in any of the products. The microbial quality of the products reduced after 60 days of storage. Total plate count and fungal counts were higher for products stored in plastic zip lock pouch + glass jar. However, pathogenic micro-organisms like E. coli and Staphylococcus spp. were not detected.


Keywords: Partially defatted peanut cake flour, Nutritional parameters, Microbial quality, Aflatoxin, Total plate count, Fungal count
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How to cite this article:

Bindhya Dhanesh, T., Anita Kochhar and Javed, M. 2018. Effect of Storage on the Quality of Value Added Snacks Developed Using Partially Defatted Peanut Cake Flour and Fenugreek Leaves Powder.Int.J.Curr.Microbiol.App.Sci. 7(2): 1127-1135. doi: https://doi.org/10.20546/ijcmas.2018.702.140