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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.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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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 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 275-282
DOI: https://doi.org/10.20546/ijcmas.2018.703.032


Accelerated Shelf Life Study of AKJ-1 (Atharga kempu jola) Red Sorghum Flakes Based Low Glycemic Index Snack Bar
Sandya S. Ryavanki* and S. Hemalatha
Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad - 580005, Karnataka, India
*Corresponding author
Abstract:

To provide an alternative sweet snack for the benefit of diabetic subjects, functional low glycemic index red sorghum flakes based snack bar was developed. Red sorghum [Atharga kempu jola (AKJ-1)] was procured from All India Co-ordinated Sorghum Improvement Project, Reglycemic indexonal Agricultural Research Station, Vijayapur and other ingredients were procured from local market. Storage quality of designed snack bar was assessed by accelerated shelf life method. Sorghum flakes based low glycemic index snack bars weighing 100 g was used for LD polyethylene packaging material and storage. Three laminated LD polyethylene packaging material was used for storage studies. Accelerated storage study was carried out where one set of packets were stored in a humidity oven (60 ºC, RH 80 ± 2) and the other set was stored at ambient temperature for 15 days. Samples were drawn for chemical analysis and sensory evaluation at regular intervals of three days. Significant decrease in all the sensory attributes of sample stored at 60ºC were observed from initial (8.80) to fifteenth day (5.20) whereas no significant difference was observed in the samples stored at ambient temperature from initial (8.80) to fifteenth day (7.50). The result of chemical analysis found that significant increase in the moisture (6.12 - 7.93) and free fatty acid content (1.36 - 6.16) in the samples stored at humidity oven (60 ºC) whereas no significant difference was found in samples stored at ambient temperature(30 ºC). Shelf life of the product determined by Q10 values revealed that designed low glycemic index snack bar could be stored for 2.65 months at ambient temperature.


Keywords: Shelf life, Free fatty acid, Moisture, Organoleptic evaluation, Snack bar
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How to cite this article:

Sandya S. Ryavanki and Hemalatha, S. 2018. Accelerated Shelf Life Study of AKJ-1 (Atharga kempu jola) Red Sorghum Flakes Based Low Glycemic Index Snack Bar.Int.J.Curr.Microbiol.App.Sci. 7(3): 275-282. doi: https://doi.org/10.20546/ijcmas.2018.703.032