Development and evaluation of micronutrient fortified ready-to-bake frozen potato paranthas

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dc.contributor.advisorKamaljit Kaur
dc.contributor.authorKaul, Shivani
dc.date.accessioned2023-06-29T03:25:52Z
dc.date.available2023-06-29T03:25:52Z
dc.date.issued2022
dc.description.abstractThe 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.en_US
dc.identifier.citationKaul, Shivani (2022). Development and evaluation of micronutrient fortified ready-to-bake frozen potato paranthas (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810197829
dc.keywordsPotato starch, Modification, Encapsulation, Frozen storageen_US
dc.language.isoEnglishen_US
dc.pages117en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemDevelopment and evaluation of micronutrient fortified ready-to-bake frozen potato paranthasen_US
dc.subFood Science and Technologyen_US
dc.themeDevelopment and evaluation of micronutrient fortified ready-to-bake frozen potato paranthasen_US
dc.these.typePh.Den_US
dc.titleDevelopment and evaluation of micronutrient fortified ready-to-bake frozen potato paranthasen_US
dc.typeThesisen_US
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