Vol. 7, Issue 1 (2019)
Effect of packaging on the storage of oat flour fortified fruit rolls
Author(s): Vinay Chandel, KD Sharma, Anil Gupta and Anil Kumar Verma
Abstract: Apple, peach, pear and persimmon fruit pulp with skin along with the oat flour were used to prepare fruit rolls. The prepared fruit rolls were dried in dehydrator (60±2oC) to 20 percent moisture contents with dehydration ratio of 14:1, 13:1, 11: 1 and 15: 1, respectively for apple-oat, peach-oat, pear-oat and persimmon-oat. Fruit-oat rolls (90:10) was found best among different treatments, on basis of sensory evaluation and among fruit rolls peach-oat rolls (6.67) found best on the basis of overall acceptability followed by apple-oat rolls (6.63). The fruit rolls prepared with oats showed maximum retention of ascorbic acid, total phenols, free radical scavenging activity, crude fibers, proteins and fats during storage in laminated pouches. There is greater scope and need to develop the functional mixed fruit rolls from fruit pulp containing skin and oats as they being rich in nutritional value a part from having good blended taste. It could be one of the alternatives to meet the growing demand of functional foods.
Fig. 1: Standardization of recipe for preparation of oat fortified fruit rolls
Fig. 2: Drying curve for the effect of dehydration on fruit-oat rolls
Pages: 373-378 | 415 Views 64 Downloads
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How to cite this article:
Vinay Chandel, KD Sharma, Anil Gupta, Anil Kumar Verma. Effect of packaging on the storage of oat flour fortified fruit rolls. Int J Chem Stud 2019;7(1):373-378.
