Chemical and oxidative changes in fried bitter gourd and onion during storage
2000
Zia-ur-Rehman | Shah, W.H. (PCSIR Lab., Karachi (Pakistan). Biotechnology and Food Research Centre)
The present study was carried out to extend the shelf life of the fried bitter gourds and onions by the addition of antioxidant in soyabean oil during frying process. Chemical and oxidative changes in fried bitter gourds and onions were also investigated during storage. Crude protein and mineral contents of both the fried vegetables remained unchanged. However, reduction in moisture contents along with marked increase in fat contents was observed in fried vegetables. Significant improvement in protein digestibility was also observed in both the vegetables after frying. Addition of antioxidant in the frying oil remarkably reduced FFA and POV of processed vegetables during storage at 25 degree and 45 degree centigrade. Addition of 2% antioxidant reduced FFA from 0.346 to 0.079% and POV from 91.6 to 30.0 meq kg- minus at 45 degree centigrade on storage of fried bitter gourds while in case of onions, FFA from 0.372 to 0.055% and POV from 121.6 to 0.102 meq/Kg during storage for six months. Subjective evaluation studies showed that these processed vegetables, on six months storage at 45 degree centigrade were organoleptically acceptable. Therefore, it is concluded that addition of 2% antioxidant extended the shelf life of the fried vegetables up to six months.
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