Author/Authors :
Unhale, D.S. Dr. Babasaheb Ambedkar Marathwada University - University Department of Chemical Technology, Food Technology Division, India , Sakhale, B. K. Dr. Babasaheb Ambedkar Marathwada University - University Department of Chemical Technology, Food Technology Division, India , Ranveer, R.C. Dr. Babasaheb Ambedkar Marathwada University - University Department of Chemical Technology, Food Technology Division, India , Pawar, V. D. Mahatma Phule Krishi Vidyapeeth - Department of Food Science and Technology, India
Abstract :
Potassium sorbate and ascorbic acid were used in the preservation of sorghum roti without significant changes in its sensory qualities. The sample with 0.5 g potassium sorbate and 100 ppm ascorbic acid was found best in terms of all parameters. It had a shelf life of 6 days. The other samples T2 and T3 had shelf life of 14 and 19 days respectively. But there were certain disagreeable effects in the physical and sensory characteristics of roti due to high concentrations of above chemicals. The sorghum roti possess low susceptibility to losing its moisture and texture due to use of polyethylene bags of 150 gauge. The method requires further studies which will help to reduce its undesirable characteristics.
Keywords :
Sorghum roti , preservation , potassium sorbate , ascorbic acid , TPC , yeast and mould
