Vol. 5, Issue 5 (2017)
Effect of storage period on total phenolic content, ascorbic acid and titrable acidity of flour blends made from Himalayan variety of wheat, oat and mushroom flour packed in metalized polyester
Author(s): Nazia Nissar, NA Qazi, AH Rather, HR Naik, SZ Hussain, Lubna Masoodi, Khushnuma Maqbool, Fouzia shafi and Monica Reshi
Abstract: Flour blends prepared were made from wheat flour by incorporating mushroom flour at 0%, 3%, 6%, 9%, 12%, 15% and 18% and oat flour at the uniform rate of 15% in each treatment. The flour blends were packed in metalized polyester and stored for 90 days.Total phenolic content, titrable acidity and ascorbic increased with the increase in mushroom flour incorporation. Storage studies of the flour blends revealed that the total phenolic content, titrable acidity and ascorbic acid showed significant decrease with the increase in storage days. Highest total phenolic contentment was found in T7 (9.87%) at 0 day which decreases to 6.50% with the increase in storage period. Similarly highest value for ascorbic acid and titrable acidity was found at 0.95% and 3.95% in T7 treatment which then decreased to 0.52% and 1.90% during 90 days of storage.
Pages: 2186-2188 | 833 Views 52 Downloads
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How to cite this article:
Nazia Nissar, NA Qazi, AH Rather, HR Naik, SZ Hussain, Lubna Masoodi, Khushnuma Maqbool, Fouzia shafi, Monica Reshi. Effect of storage period on total phenolic content, ascorbic acid and titrable acidity of flour blends made from Himalayan variety of wheat, oat and mushroom flour packed in metalized polyester. Int J Chem Stud 2017;5(5):2186-2188.
