首页|Butylated Hydroxyanisole (BHA) to Maximize the Oxidative Stability of Snacks: A Case Study with Sev and Boondi
Butylated Hydroxyanisole (BHA) to Maximize the Oxidative Stability of Snacks: A Case Study with Sev and Boondi
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Deep fat fried traditional food products form an important item of food in the daily diet of people not only in India but all over the world. The present study was undertaken to extend the shelf life of traditional snack foods such as Sev and khara boondi using butylated hydroxy anisole as an antioxidant at 0.1% level. The samples were prepared using Bengal gram flour and packed in polypropylene cover and stored for a period of 4 months. The products were examined for their physico chemical and organoleptic changes during the storage period for 120 days. There was an increase in the moisture content in Sev (2.2% to 3.7%), and in boondi (3.3% to 4.1%). Peroxide value of Sev (6.6 to 32.7 meq) and boondi (8.5 to 33.2 meq) also increased during storage. The increase in Sev and Boondi during storage was similar in control and treated samples. The products were found acceptable only upto 90 days of storage at room temperature and subsequently they became rancid. The study demonstrates that the shelf life of traditional snacks can be extended for 60 days to 90 days if treated with BHA.
antioxidantbutylated hydroxyanisole (BHA)snacks
K. Waghray、S. Gulla
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Department of Food Technology, University College of Technology, Osmania University, Hyderabad, Andhra Pradesh, India
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