Development and Storage Stability of Spinach Chapaties

Khan M. A., Semwal A. D., Sharma G. K., Mahesh C., Harilal P. T.

Abstract


Chapati, an unleavened, hot plate baked product was prepared using fresh spinach paste and permitted level of antimycotic agent like sorbic acid. Chapaties were inpack sterilized and finally packed in PFP packaging materials and stored at ambient room temperature conditions. Initially and at a regular interval; Chapaties were evaluated for physico-chemical changes, sensory attributes, colour values, texture profile and microbiological profile. Chapaties remained stable and acceptable for 12 months of storage studies at ambient room temperature conditions (14-34oC).



Keywords


Chapati, Spinach, Shelf-Life, Sensory, Texture, Colour

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