Vol. 7, Issue 5 (2019)
Shelf life studies of the optimized extruded product developed by severe extrusion processing
Author(s): Uzma Altaf, Farheena Iftikhar, Syed Zameer Hussain, Syed Aafia Ishrat and Qudsiya Ayaz
Abstract: This study was conducted to investigate effect of two different packaging materials on the quality attributes of extruded snacks prepared form rice and chickpea flour through severe extrusion. For storage studies of the extrudates high-density-polyethylene and laminated pouches were used. The snacks were stored for a period of six months and were evaluated at an interval of one month, for different parameters - peroxide value, free fatty acids (%), water activity, moisture content (%), total plate count (CFU/g) and overall acceptability. Results showed that the packaging material as well as storage period had significant effect (p<0.05) on extruded snacks. However, more quality changes were observed in extrudates packed in high-density-polyethylene than in laminated pouches. So, it is suggested that laminate pouches can be used to safely store the extruded snacks for a period of 6 months with least changes in the quality of snacks.
Pages: 667-670 | 422 Views 188 Downloads
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How to cite this article:
Uzma Altaf, Farheena Iftikhar, Syed Zameer Hussain, Syed Aafia Ishrat, Qudsiya Ayaz. Shelf life studies of the optimized extruded product developed by severe extrusion processing. Int J Chem Stud 2019;7(5):667-670.
