Eggs chips prepared by using different millet flours as binders and changes in product quality during storage

Evaluation of quality changes in nutritionally enriched extruded snacks during storage

The aim of this study was to evaluate changes in the physical, chemical and sensory properties of a low fat-high protein, fiber enriched extruded snack. It was packed in metalized polypropylene/polyethylene (PP/PE) laminate pouches, under modified atmosphere packaging (MAP) with nitrogen flushing and without nitrogen flushing (control) and stored for a period of 22 weeks at 37 ± 1 °C and 80% RH. MAP had significant impact on the moisture content, aw, TBA value, Hunter L* value and crispiness of the extruded snacks during storage. The moisture content of the snack significantly increased from 3.68 to 5.16% in control and from 3.66 to 4.31% in MAP. The oxidative rancidity in terms of TBA value of control sample increased from 0.02 to 0.07 while the product packaged under MAP, the value increased to 0.056. The sensory scores for flavour, color and appearance, texture and overall acceptability (OA) of the product significantly decreased during storage, but the product stored under MAP had better flavor (6.51) and OA scores (6.85) compared to control (5.58 and 6.04, respectively), after 22 weeks of storage. Thus, MAP tended to retard the storage induced changes and it could suitably be utilized for the delivery of low fat-high protein, fiber enriched extruded snacks to the consumer, while keeping the sensorial acceptance of the product for 5 months.

Quality characteristics of dehydrated egg yolk paneer and changes during storage

A shelf stable, convenience product egg yolk paneer (EYP) was developed by incorporation of optimized quantities of binders, salt, natural antioxidants and egg yolk. Dehydrated EYP was packed in metalised polyester pouches, stored at ambient temperature (27 ± 2 °C) for 6 months and sampled periodically for quality evaluation. The protein and fat content of dehydrated EYP was 26.2 ± 1.75% and 36.1 ± 2.46, respectively. The shelf stability of the product was achieved by keeping a moisture content (5.6 ± 0.50%) and water activity (0.43 ± 0.05) low. An excellent rehydration capacity (64.8 ± 5.39%) was observed in the EYP, whereas, the rehydration ratio of the product was 1:2.7. Changes in Free Fatty Acids, Thiobarbituric acid, textural profile analysis and Hunter colour units (L, a and b) during storage did not affect the quality characteristics of the product. About 38% loss in carotenoid content was recorded during storage of the product. Staphylococcus aureus, E coli, Salmonella and Shigella, however, were not detected in any sample throughout the storage period. Sensory evaluation revealed that rehydrated yolk paneer had excellent texture and was very close to fresh ones (before drying) during storage for 6 months.