Preeti Ahluwalia
Punjab Agricultural University, India
Title: Effect of packaging materials on quality of Quinoa enriched cereal bars
Biography
Biography: Preeti Ahluwalia
Abstract
Quinoa based bar was developed using quinoa, brown rice, flaxseed and nuts and honey (50%) was added as a sweetener and binding agent. The shelf life of bar was assessed in Aluminum Laminates (AL) and High Density Polyethylene (HDPE) bags stored under ambient temperature conditions for 4 months. The stored bar samples were analyzed for moisture content, peroxide value, free fatty acid and sensory quality. Significant variation was noticed in the free fatty acid and peroxide value of cereal bar stored in HDPE packaging material as compared to aluminum laminate bags. However the increase in Peroxide Value (PV; 1.69%) and Free Fatty Acid (FFA; 0.96%) was lesser even in HDPE bags than the prescribed limit. The data related to PV, FFA, moisture content and organoleptic quality of bar using different packaging materials during storage revealed that, the bar remained stable and acceptable for 4 months at ambient conditions irrespective of the packaging materials used. However AL was found to be better packaging material as compared to HDPE because of the better retention of chemical and sensory quality. Product was acceptable after the storage period of 120 days.