Processing of Thalipeeth Flour-Blend from Various Cereal-Pulse Malt Flour and Its Quality Evaluation during StorageJournal: International Journal of Science and Research (IJSR) (Vol.7, No. 2)
Publication Date: 2018-02-05
Authors : Ranjeet Chunilal Kokani; T. V. Ranganathan;
Page : 922-929
Keywords : Thalipeeth; Malting; combination of pulses and cereals; ambient condition; frozen condition; standy pouches;
Thalipeeth is Maharashtrian ethnic food which is usually consumed during snack with curd or ghee. It is made by combination of pulses and cereals which provide nutritionally balance amount of nutrient and protein. Malting is process which improves the minerals and vitamins such as B1, B2 B6, folic acid and vitamin C and reduces anti nutritional factors like phytate, tannins and oxalates. In this study flours of wheat, rice, Bengal gram dhal, black gram dhal sorghum, soybean and ragi (malted) was taken in equal proportion ( i. e.1111111), thalipeeth was made with the traditional method and packed in to standy pouches and kept under ambient condition i. e. at 25 C+/-2 and at frozen condition i. e. - 4C+/-2. The storage study was conducted for 60 days From the study, it is concluded that the quality of ready to eat thalipeeth at ambient as well as at frozen condition were found to be remained in good condition till the last day of analysis (60h day) with respect to the quality characteristics like sensory, microbial and proximate parameters. However, the frozen product was highly superior in terms of high moisture retention and other quality parameters as compared to ambient stored sample. There were no significant difference observed during 60 days of storage study and therefore, this can be serving as good RTE product for people and it can be consumed at any time either after heating or as such after opening the packet.
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