Vol. 12, Issue 3 (2023)

Author(s):
Sneha Hembade, Dr. Sadananda GK, Dr. Jagdeesh SL, Dr. Shivapriya Manchali, Dr. Venkat Roa, Dr. Vasudeva KR, Dr. Suresh GJ and Dr. Darshan MB

Abstract:
The aim of this study was to investigate the effect of storage period on the quality attributes of Ready-To-Eat raw banana flour fortified extruded snack. The fortified extruded snacks were packed in aluminium laminated polyethylene and stored for a period of 3 months under ambient condition and were evaluated at an interval of 15 days. The packaging material as well as storage period had significant effect on moisture content (%), water activity (aw), vitamin C (mg/100g), non-enzymatic browning reaction (OD value), microbial population (CFU g-1) and organoleptic evaluation. The results indicated that aluminium laminated polyethylene pouches can be utilized to store the raw banana flour fortified extruded snacks for three months under ambient storage conditions with minimal changes in the quality of snacks.