The increasing demand for convenient and minimally processed foods has accelerated the development of ready-to-eat (RTE) frozen cereal-based products with improved storage stability and consumer acceptability. The present study investigated the effect of glycerol and guar gum on the quality characteristics of ready-to-eat frozen whole wheat roti during 90 days of storage at −18 ± 2°C. Three formulations were prepared: Control (100% whole wheat flour), T1 (whole wheat flour + 2% glycerol), and T2 (whole wheat flour + 2% glycerol + 0.5% guar gum). Quality changes were evaluated at 0, 15, 30, 45, 60, and 90 days through moisture content, water activity, hardness, proximate composition, microbiological quality, and sensory evaluation.

Moisture content decreased significantly (p < 0.05) in all treatments during storage, with the greatest reduction observed in the control (33.62% to 29.82%), while T2 retained significantly higher moisture (32.46%) after 90 days. Similarly, water activity declined from 0.964 to 0.944 in T2 compared with 0.962 to 0.921 in the control. Instrumental hardness increased progressively during frozen storage, reaching 9.46 N in the control but only 5.43 N in T2, indicating delayed staling due to the combined action of glycerol and guar gum. Protein, fat, ash, and crude fibre contents remained statistically unchanged throughout storage, confirming the nutritional stability of the product. Total plate count remained below 2.30 log CFU/g, while yeast, mold, and coliforms were not detected in any treatment during the storage period. Sensory evaluation revealed that T2 maintained the highest overall acceptability score (7.96) after 90 days, compared with 6.76 for the control. Correlation analysis demonstrated a strong negative relationship between hardness and overall acceptability (r = −0.973, p < 0.01). The results indicate that the incorporation of 2% glycerol and 0.5% guar gum effectively improved the physicochemical stability, sensory quality, and shelf-life of ready-to-eat frozen whole wheat roti, making it a promising formulation for commercial frozen food applications.