Development and storage stability of RTE Bengal gram (Cicer arietinum) based spiced snacks “ Chana nibble

Yadav D. K., . and Wadikar D. D., . and Vasudeesh C. R., . and Patki P. E., . Development and storage stability of RTE Bengal gram (Cicer arietinum) based spiced snacks “ Chana nibble. pp. 77-84. ISSN 2231-7546

A Ready-to-Eat (RTE) spiced Bengal gram snack (Chana Nibble) with 50.330.15 moisture 17.921.12 protein 9.360.56 crude fat 20.391.12 carbohydrate 2.270.05 ash 16.541.25 total dietary fibers was developed. The effect of different heat treatments preservatives on the RTE Bengal gram snack was evaluated with a view to stabilize the product at ambient storage conditions for more than three months. The process of Chana Nibble was based on soaking cooking and seasoning followed by in-pack preservation techniques. The product scored superior acceptability (8.30.1) on 9 point hedonic scale. Different heat treatments applied to the product packed in PP pouches (75 thickness) were able to increase shelf life from 2 days to 115 days with respect to microbial spoilage at ambient temperature. Thermal treatment with steam under pressure at 1210.1C for 15 minutes was able to not only prevent microbial spoilage but also to impart shelf stability to the product for more than 12-14 weeks whereas thermal treatment with boiling water was able to stabilize product for 7 days and heat treatment by heating the product in cabinet dryer at 90C for 120 minutes remained stable for 12 weeks with respect to microbial spoilage.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(01)%202016/(13).p...

Abstract

A Ready-to-Eat (RTE) spiced Bengal gram snack (Chana Nibble) with 50.330.15 moisture 17.921.12 protein 9.360.56 crude fat 20.391.12 carbohydrate 2.270.05 ash 16.541.25 total dietary fibers was developed. The effect of different heat treatments preservatives on the RTE Bengal gram snack was evaluated with a view to stabilize the product at ambient storage conditions for more than three months. The process of Chana Nibble was based on soaking cooking and seasoning followed by in-pack preservation techniques. The product scored superior acceptability (8.30.1) on 9 point hedonic scale. Different heat treatments applied to the product packed in PP pouches (75 thickness) were able to increase shelf life from 2 days to 115 days with respect to microbial spoilage at ambient temperature. Thermal treatment with steam under pressure at 1210.1C for 15 minutes was able to not only prevent microbial spoilage but also to impart shelf stability to the product for more than 12-14 weeks whereas thermal treatment with boiling water was able to stabilize product for 7 days and heat treatment by heating the product in cabinet dryer at 90C for 120 minutes remained stable for 12 weeks with respect to microbial spoilage.

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Item Type:	Article
AGROVOC Term:	Cicer arietinum
AGROVOC Term:	Bengal gram
AGROVOC Term:	Snacks
AGROVOC Term:	Chemicals
AGROVOC Term:	Moisture content
AGROVOC Term:	Antioxidants
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22440

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