栄養と食品科学ジャーナル
オープンアクセス

概要

Storage Studies of Ready-to-Eat Stuffed Vegetables Developed using Combination Preservation Technology

Rachappa Pallavi*, Siddaiah Anil Kumar, Om Prakash Chauhan, Nagaraj Roopa, Chandrashekar Sudharma Devaki

The aim of the present study was to establish shelf life for vegetable based Ready-to-Eat stuffed products which were developed using combination preservation technologies such as blanching, drying, addition of preservatives, cooking in oil and in-pack pasteurization. In the present study, three vegetables - bitter gourd, brinjal and potato were used for the development of Ready-to-Eat stuffed vegetables and were stored at 25 ± 2°C and were analyzed periodically for storage stability characteristics viz., Functional, nutritional, quality and sensory evaluations. Functional parameters, nutritional and sensory parameters got decreased, quality parameters such as pH, water activity, peroxide value, free fatty acid and TBA were increased and titrable acidity was decreased. The Ready-to-Eat stuffed vegetable products packed in four layered co-extruded film pack were found stable and acceptable for 30 days at ambient temperature condition (25 ± 2°C).