Development of ready-to-cook, shelf-stable, Malabar parota by gamma irradiation.

Abstract

Potential of gamma irradiation to extend the shelf-life of Indian flat-bread - Malabar parota - under ambient storage conditions was evaluated. Semi-baked, vacuum packaged parotas, in the form suitable for ready-to-cook/ready-to-eat, were gamma irradiated to the doses of 5 kGy and 7.5 kGy. The treated parotas retained desirable sensory attributes. The control (unirradiated) samples spoiled within one week of preparation, as ascertained by microbiological analyses and visual inspection, while 5 kGy-treated samples spoiled within 30 days. The 7.5 kGy-treated vacuum-packaged parotas remained microbiologically safe and sensorially acceptable for at least two months, the maximum duration of analysis. Vacuum packaged and 7.5 kGy gamma irradiated parotas retained near similar color parameters (L∗, a∗, b∗, C, h) and proximate composition, upon ambient storage conditions. In addition, TBARS measurement indicated that lipid peroxidation did not increase substantially following storage post gamma radiation, suggesting oxidative stability. The results illustrate that gamma radiation combined with vacuum packaging is effective in extending the shelf-life of parotas, while retaining the sensory and nutritional qualities.