CONVENIENCE AND HEALTH FOODS 3 (1+2)

Lesson 3 : Cereal Based Traditional Convenience Foods And Snacks

Ready to eat products stabilized by antimycotic agents

• Defence food research laboratory (DFRL) has developed methods and packets to preserve chapattis, parathas and puris for six months.
• Incorporation of 0.2 per cent sorbic acid, citric acid and salt and heating of flour at 90˚C, preparing and packing in moisture proof laminate package helps for 6 months storage of chapattis.
• If moisture content of chapattis is retained above 30 per cent the brittleness and hardness of chapattis can be reduced.
• The wrapping of buns and bread in 2 gm sorbic acid per square meter is useful in shelf life extension up to 10 days for bread.
• In cakes 0.15 per cent of sorbic acid ensures longer shelf life.