International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565

International Journal of Chemical Studies

Vol. 6, Issue 2 (2018)
Shelf life study on the quality of traditional Punjab sweet products supplemented with partially defatted peanut cake flour and dehydrated spinach leaves powder


Author(s): Bindhya Dhanesh T, Anita Kochhar and M Javed

Abstract: Indian sweets like Pinni and Panjiri are used in different meal programmes at child care centers in Northern parts of India to eradicate malnutrition. Pinni and Panjiri were developed using 15 per cent partially defatted peanut cake flour (DPF) and 2 per cent dehydrated spinach leaves powder (SPF) to improve the nutritive content especially protein content. The products were stored in three different packaging materials like glass jars, aluminium zip pouch + glass jar and plastic zip pouch + glass jar for a period of 90 days at ambient temperature and were analysed for their nutritional and microbial parameters before and after 90 days of storage every fortnightly. Shelf life studies revealed that the nutritional parameters of all the products reduced but it was better retained in glass jars and aluminium zip pouch + glass jar. The microbial quality of the products reduced after 60 days of storage. However, aflatoxin as well as E.coli and Staphylococcus spp. was not detected.

Pages: 682-686  |  467 Views  9 Downloads

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How to cite this article:
Bindhya Dhanesh T, Anita Kochhar, M Javed. Shelf life study on the quality of traditional Punjab sweet products supplemented with partially defatted peanut cake flour and dehydrated spinach leaves powder. Int J Chem Stud 2018;6(2):682-686.
International Journal of Chemical Studies