Effect of Storage Period on Moisture Content and Organoleptic Properties of Breadfruit Papad Enriched with Green Leafy Vegetables

Abstract

Papad is a traditional food item having a thin, crispy wafer-like texture, which is consumed as an accompaniment along with meals and snacks. The present study was undertaken to evaluate the effect of storage period on the moisture content and organoleptic properties of breadfruit papad enriched with green leafy vegetables, with the objective of assessing its shelf life. The stored papads were analysed at an interval of 30 days for 180 days. The experiment was conducted during the month of December to June, the samples were analyzed at 30-day intervals over 180 days under ambient conditions (10°C–45°C, 35%–85% RH). During the storage period, variations in moisture content and organoleptic properties such as colour, taste, flavour, texture and overall acceptability were recorded to determine the breadfruit papad’s stability over time. The experiment was laid out in a Completely Randomised Design (CRD) comprising eight treatments with three replications. Based on the experimental findings, during the 180-day storage period, T3 (Breadfruit + Mint Leaves) exhibited superior organoleptic scores for colour, taste, flavour, texture and overall acceptability, identifying it as the most effective treatment for preserving sensory quality during extended storage. Similarly, T6 (Breadfruit + Drumstick Leaves) maintained the lowest moisture content throughout the storage period, indicating its potential for improved shelf stability. Overall, breadfruit papads remained shelf-stable for up to 180 days under ambient conditions without any significant deterioration in quality or sensory characteristics. These results demonstrate the potential of breadfruit papads to retain their quality for up to six months, establishing them as a viable, nutritious and convenient snack option for consumers.