Response surface approach for optimizing operational parameters of vitamin D 3 fortified extrudates from buckwheat and rice flour blends‐ physicochemical, glycemic response and storage stability studies

Abstract Khurma is a cereal based food indigenous to hilly regions of Nepal. It is a deep fried flour confection prepared by mixing wheat flour, rice flour, semolina, ghee, sugar, spices mixture, milk and water. Despite its popularity, the scientific documentation and researches in khurma is scarce. Moreover, quality of khurma is often subject to variation due to differences in recipe and the data on storage stability is unavailable. Therefore, in this study recipe of the product was optimized using sensory analysis and the optimized product was analysed for physicochemical parameters and storage stability. Proximate analysis showed that optimized khurma had 2.48 ± 0.12%, 36.87 ± 0.34%, 9.51 ± 0.47%, 0.48 ± 0.03%, 0.06 ± 0.01% and 50.60 ± 0.82% of moisture, fat, protein, total ash, crude fiber and carbohydrates respectively. Moreover, product was more stable in laminated packaging material compared to polyethene (PE) package. The results showed that khurma can be served and promoted as an energy dense snack.

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Effect of Milling on the Pasting Properties and Storage Stability of Dry-Milled Rice Flour

Food Engineering Progress ◽

10.13050/foodengprog.2021.25.1.43 ◽

2021 ◽

Vol 25 (1) ◽

pp. 43-50

Author(s):

Youngje Jo ◽

Areum Chun ◽

Eun-Yeong Sim ◽

Hye-Young Park ◽

Ji-Eun Kwak ◽

...

Keyword(s):

Storage Stability ◽

Rice Flour ◽

Pasting Properties ◽

Milled Rice ◽

And Storage

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Osmotic infusion of Lactiplantibacillus plantarum and Lacticaseibacillus casei in cut pineapple matrix: Optimization, survival under gastrointestinal stress, and storage stability studies

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15132 ◽

2020 ◽

Author(s):

Silpa Vijay ◽

Sruthi Vikraman ◽

Priyanka Rose Mary ◽

Attar Singh Chauhan ◽

Mukesh Kapoor

Keyword(s):

Storage Stability ◽

Stability Studies ◽

Matrix Optimization ◽

And Storage ◽

Gastrointestinal Stress

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The Technology and Storage Stability Studies of Yam Functional Food

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.687-691.4515 ◽

2014 ◽

Vol 687-691 ◽

pp. 4515-4519

Author(s):

Jian Chun Zhao

Keyword(s):

Functional Food ◽

Room Temperature ◽

Storage Time ◽

Storage Stability ◽

Stability Studies ◽

Sample Storage ◽

Room Temperature Sample ◽

Index Changes ◽

And Storage ◽

Temperature Sample

In this paper, yam functional food technology and storage stability were studied, the results indicate that storage time and temperature on the results significantly higher than room temperature sample storage, cryogenic sample index changes significantly, the moisture content of the sample affect the sensory scores larger.

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