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Subject: Food Science and Technology × Author: Kaul, Shivani × End date: 2023 × Start date: 2020 × Type: Thesis × Thesis Type: Ph.D ×
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    Development and evaluation of micronutrient fortified ready-to-bake frozen potato paranthas
    (Punjab Agricultural University, Ludhiana, 2022) Kaul, Shivani; Kamaljit Kaur
    The investigation was carried out to standardize the conditions for encapsulation of iron and zinc by spray drying technique which were further utilized in fortification of ready-to-bake frozen potato paranthas. The native starch was modified by four techniques that is pre-gelatinization, alcohol and alkali treatment, microwave treatment, and ultrasonication treatment. The alcohol and alkali modified starch was selected due to higher cold-water solubility and maximum modification and hence were further used in the encapsulation process. The encapsulation process was carried out from four different formulations having 10, 20, 30, and 40% TSS. Fe 30 and Zn 30 were selected on the basis of various physical and chemical attributes. Fe 30 and Zn 30 were used to fortify wheat flour and then potato paranthas were prepared. Three different types of paranthas were prepared that is unfortified parantha (UFP), parantha fortified with encapsulated iron/zinc (EFP), and parantha fortified with unencapsulated iron/zinc (UnFP). These three paranthas were packed in aluminium laminates and vacuum packs and further stored under frozen conditions (-18°C). The prepared product was subjected to proximate analysis, bioactive analysis, microbial analysis, and organoleptic evaluation. The shelf-life analysis revealed that the product can be effectively stored for three months in aluminium laminates and five months in vacuum packs with an overall acceptability of more than seven. Thus, to combat malnutrition and deliver convenience, fortified ready-to-bake frozen potato parantha is one of the best technique to cater wide consumer demands.