Studies on shelf life extension of sorghum roti


Citation

Sakhale B. K., . and Unhale D.S., . and Ranveer R.C., . and Pawar V. D., . Studies on shelf life extension of sorghum roti. pp. 733-736. ISSN 2231-7546

Abstract

Potassium sorbate and ascorbic acid were used in the preservation of sorghum roti without significant changes in its sensory qualities. The sample with 0.5 g potassium sorbate and 100 ppm ascorbic acid was found best in terms of all parameters. It had a shelf life of 6 days. The other samples T2 and T3 had shelf life of 14 and 19 days respectively. But there were certain disagreeable effects in the physical and sensory characteristics of roti due to high concentrations of above chemicals. The sorghum roti possess low susceptibility to losing its moisture and texture due to use of polyethylene bags of 150 gauge. The method requires further studies which will help to reduce its undesirable characteristics.


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Abstract

Potassium sorbate and ascorbic acid were used in the preservation of sorghum roti without significant changes in its sensory qualities. The sample with 0.5 g potassium sorbate and 100 ppm ascorbic acid was found best in terms of all parameters. It had a shelf life of 6 days. The other samples T2 and T3 had shelf life of 14 and 19 days respectively. But there were certain disagreeable effects in the physical and sensory characteristics of roti due to high concentrations of above chemicals. The sorghum roti possess low susceptibility to losing its moisture and texture due to use of polyethylene bags of 150 gauge. The method requires further studies which will help to reduce its undesirable characteristics.

Additional Metadata

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Item Type: Article
AGROVOC Term: Potassium
AGROVOC Term: Ascorbic acid
AGROVOC Term: Preservation
AGROVOC Term: Sorghum
AGROVOC Term: Sorghum bicolor
AGROVOC Term: Cereals
AGROVOC Term: Shelf life
AGROVOC Term: Food crops
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/22394

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