International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 6 (2016)

Optimization and evaluation of frozen Puranpoli


Vanarase Pooja, Dr. Bobade Hanumant, Vikas Jadhao, VR Wankhade

Puranpoli is an Indian sweet flatbread made from whole wheat flour, Bengal gram and jaggery with added spices. Puran was optimized on the basis of different combinations Bengal gram and jaggery after that it was analyzed for sensory, colour and texture. Dough was optimized on the basis of proving time. Prepared puranpoli was packed in LDPE, zip lock pouch and laminated aluminium zip pouch which stored at frozen storage (-18oC) for 28 days. The physico-chemical, microbial and sensory stability of the Puranpoli was evaluated during storage at the interval of 7th, 14th, 21st and 28th day. pH was slightly decreased for sample which was kept in LDPE pouch and Zip lock pouch. The sample which was stored in laminated aluminium zip pouch does not show any change. Microbiologically Puranpoli was found to be safe which was stored in laminated aluminium zip pouch during entire period of storage. Puranpoli stored in laminated aluminium zip pouch remains stable and acceptable for 28 days of storage studies at frozen temperature conditions (-18oC).
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