TITLE:
Development and Evaluation of Shelf Stability of Flaxoat Nutty Bar in Different Packaging Materials
AUTHORS:
Ananthan Padmashree, Gopal Kumar Sharma, Thimma Govindaraj
KEYWORDS:
Cereal Bar; Packaging; Water Activity; Chemical Changes; Shelf Life
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.5,
May
13,
2013
ABSTRACT: Flaxoat
nutty bar, a granola cereal bar was developed using oat and wheat as major
cereal ingredients and their shelf life was assessed in polypropylene (PP 75 μ), paper (42 GSM) aluminium foil (20 μ) polyethylene (PFP, 37.5 μ) and metallised polyester (MP, 12 μ) low density/linear low density (150 μ) (with and without vacuum) films and
stored under ambient temperature conditions and 37℃. Chemical changes in bar under different
packaging materials during storage revealed that, the bar remained stable and
acceptable for 12 months at ambient conditions irrespective of the packaging
materials used, while at 37℃,
the bar packed in PP films remained stable for 6 months only and rest of the
bars packed in PFP, MP and MP (vacuum) films found stable and acceptable for
the entire storage period of 12 months. The effect of aw on lipid
peroxidation established the maximum stability of the bar at 0.33 aw. Fourteen fatty acids
were identified in which oleic (50.91%), linoleic (22.50%) and palmitic
(12.63%) acids were found to be the major fatty acids. Fortification of a bar with vitamin C, B1 and B2 contents to meet 50% RDA enhanced vitamin contents and the
maximum retention was
observed in bars packed under vacuum in MP films.