Impact of Storage Conditions and Process Variables on the Quality of Flatbreads Prepared with Maize Flour

Abstract

In the present investigation the effect of storage condition on the quality of maize flour based flat bread was studied. The mechanized preparation of maize flour based flatbread using Roti making machine was standardized at optimum combination of blending with gram flour; dough resting time 12.45 min, blending ratio 38.90% and temperature of water 31.47°C; likewise blended with wheat flour as dough resting time 20 min, blending ratio 20% and temperature of water 29.680C respectively. The flatbreads were stored in a zip lock packaging of HDPE packaging material (dimension 25×35 cm, thickness 50µ) at ambient and refrigerated storage condition. Different parameters like moisture content, browning index, color change, cutting force, free fatty acid, peroxide value, colony count and overall acceptability were measured at regular intervals of time. It was observed from the analysis that moisture content of flatbread decreases linearly with storage period in both the storage conditions. The free fatty acid and peroxide value also increase with the increase in storage period in both the storage conditions. The colony count was more pronounced in wheat flour blended flatbread at ambient condition. The gram flour blended flatbread was more acceptable than the wheat flour blended flatbread. The flatbread can be stored in refrigerated storage conditions up to 30 days and under ambient storage conditions up to 2 days without deterioration in quality parameters.