Studies on the use of antioxidants for extending the shelf-life of khoa
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Date
2005
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CCSHAU
Abstract
A study was carried out to study the effect of antioxidants for extending
the shelf-life of khoa. Tocopherol acetate and sodium ascorbate were tried as
antioxidants at the rate of 10, 15, 20 ppm and 400, 600, 800 ppm, respectively.
The stored khoa was subjected to organoleptic evaluation. The best
concentrations of antioxidants was 15 & 600 ppm and this was selected used for
further study. The storage life of khoa was studied by packing it in different
packaging conditions at different temperatures upto 60 days. During storage
study it was analyzed for sensory evaluation, chemical analysis in terms of free
fat, free fatty acids, TBA value, peroxide value, NPN per cent and SPC. Sodium
ascorbate at the rate of 600 ppm was found to be effective for checking the
increase in TBA value. Tocopherol acetate was found to have significant effect
on body and texture of khoa.
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Keywords
sowing, intercropping, wheats, tillage equipment, seed drilling, crops, mustard, fertilizers, land resources, chickpeas