title: Shelf-life study of Indian traditional food based nutraceutical (oryzanol) enriched instant mixes Bhath-OZ and Upma-OZ.
abstract: To provide nutraceutical such as oryzanol through food, two instant mixes based on the Indian traditional food cuisine Bisibele bhath and Upma(Bhath-OZ and Upma-OZ) were developed and evaluated for shelf-life. The formulations contained cereals, pulses, and spices along with oryzanol enriched oil and were packed in 200gauge/50 gauge metallized polyester packaging material and stored under ambient (27 °C 65%RH) and accelerated conditions (37 °C/92%RH). Samples were withdrawn periodically and peroxide value (PV), free fatty acid value (FFA), fatty acid composition, oryzanol, and total tocopherols content were estimated. Sensory evaluation of reconstituted products was also carried out. Oryzanol content (610 and 550 mg%) did not change appreciably in Bhath-OZ and Upma-OZ respectively. The peroxide value under ambient condition increased from 1.1 to 9.3 meq.O2/kg and 2.24 to 9.02 meq.O2/kg during the 6 month storage study at 27 °C and 65% RH, while under accelerated conditions at 37 °C and 92%RH, it increased from 1.12 to 8.54 meq. O2/kg and 2.24 to 6.96 meq. O2/kg during 2 month storage period. Bhath-OZ and Upma-OZ packed in metallized polyester pouches stored at 27 °C and 65% RH had a shelf-life of 4 months without affecting the oryzanol content and quality of instant mixes during the storage period.
authors.affiliation: Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India.
authors.forename: R
authors.initials: R
authors.lastname: Baby Latha
authors.affiliation: Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India.
authors.forename: Sukumar
authors.initials: S
authors.lastname: Debnath
authors.affiliation: Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India.
authors.forename: C V
authors.initials: CV
authors.lastname: Sarmandal
authors.affiliation: Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India.
authors.forename: J
authors.initials: J
authors.lastname: Hemavathy
authors.affiliation: Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India.
authors.forename: Sakina
authors.initials: S
authors.lastname: Khatoon
authors.affiliation: Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India.
authors.forename: A G
authors.initials: AG
authors.lastname: Gopala Krishna
authors.affiliation: Department of Lipid Science & Traditional Foods, Central Food Technological Research Institute (CSIR), Mysore, 570 020 India.
authors.forename: B R
authors.initials: BR
authors.lastname: Lokesh
keywords: Nutraceutical enriched instant mixes; Oryzanol enriched Bisibele bhath mix; Oryzanol enriched Upma mix; Shelf-life