Abstract
Flaxoat nutty bar, a granola cereal bar was developed using oat and wheat as major cereal ingredients and their shelf life was assessed in polypropylene (PP 75 μ), paper (42 GSM) aluminium foil (20 μ) polyethylene (PFP, 37.5 μ) and metallised polyester (MP, 12 μ) low density/linear low density (150 μ) (with and without vacuum) films and stored under ambient temperature conditions and 37℃. Chemical changes in bar under different packaging materials during storage revealed that, the bar remained stable and acceptable for 12 months at ambient conditions irrespective of the packaging materials used, while at 37℃, the bar packed in PP films remained stable for 6 months only and rest of the bars packed in PFP, MP and MP (vacuum) films found stable and acceptable for the entire storage period of 12 months. The effect of aw on lipid peroxidation established the maximum stability of the bar at 0.33 aw. Fourteen fatty acids were identified in which oleic (50.91%), linoleic (22.50%) and palmitic (12.63%) acids were found to be the major fatty acids. Fortification of a bar with vitamin C, B1 and B2 contents to meet 50% RDA enhanced vitamin contents and the maximum retention was observed in bars packed under vacuum in MP films.
Highlights
Consumption of cereals especially oat, wheat, barley plays a major role in the prevention of chronic diseases such as coronary heart diseases, diabetes, colorectal cancer and is regarded as major functional ingredients in the cereal food industry [1,2]
A granola cereal bar was developed using oat and wheat as major cereal ingredients and their shelf life was assessed in polypropylene (PP 75 μ), paper (42 GSM) aluminium foil (20 μ) polyethylene (PFP, 37.5 μ) and metallised polyester (MP, 12 μ) low density/linear low density (150 μ) films and stored under ambient temperature conditions and 37 ̊C
Chemical changes in bar under different packaging materials during storage revealed that, the bar remained stable and acceptable for 12 months at ambient conditions irrespective of the packaging materials used, while at 37 ̊C, the bar packed in PP films remained stable for 6 months only and rest of the bars packed in paperal foil-polyethylene (PFP), metallized polyester (MP) and MP films found stable and acceptable for the entire storage period of 12 months
Summary
Consumption of cereals especially oat, wheat, barley plays a major role in the prevention of chronic diseases such as coronary heart diseases, diabetes, colorectal cancer and is regarded as major functional ingredients in the cereal food industry [1,2]. Cereal bars are one of the ready-to-eat convenient products occupying larger space in the consumer market which satisfy the hunger, but prove as a quality source of nutrients and a convenient means of replacement of a meal [5]. These ready-to-eat foods are most susceptible to lipid oxidation, irrespective of lipid content, acquire considerable flavour and odour, reduce sensory perception, nutritional quality and safety of foods during storage, [6,7,8] and make the food unpalatable. Flaxoat nutty bar containing wheat and oat as main cereal ingredients was developed and shelf stability was evaluated in polypropylene (PP), paperal foil-polyethylene (PFP) and metallised polyester films (MP, with and with out vacuum packing) under ambient and 37 ̊C temperature conditions
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