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DOI: 10.4172/2329-6836.1000264
ISSN: 2329-6836

Research Article Open Access

Study on Storage Stability of Different Homemade Extruded Foods

Products Prepared by Using Malted Composite Flour
Luxmi Gautam* and Alka Gupta
Department of Foods and Nutrition, Ethelind School of Home Science, SHUATS, Allahabad, Uttar Pradesh, India

Abstract
Study was conducted on Storage stability of homemade extruded food products prepared by using malted
composite flour (malted wheat, chickpea, pearl mille, soybean and dehydrated Colocasia leaves powder). The products
can be stored at room temperature up to 90 days in polythene bags. However, with lapse of storage period, a gradual
increase in free fatty acids and peroxide value of all developed homemade extruded foods was noticed. But, the free
fatty acids and peroxide value of developed food products were within permissible limits after 90th day of storage
period. The study thus suggests that replacement of traditional food ingredients like rice flour, basen or refined wheat
flour with composite malted flour for preparing various homemade extruded food products in the diet may be feasible
and beneficial, too. Keeping in view the nutritional profile of malted composite flour the development of these products
will not only diversify the uses of malted composite flour but also will be beneficial for human health.

Keywords: Storage stability; Homemade extruded food; Composite Materials and Methods
flour; Free fatty acid; Peroxide value; Moisture
Experimental site
Introduction
The present investigation was carry out in the Nutrition Research
Among convenience foods, a major share of market belongs to the Laboratory, Foods and Nutrition, Ethelind School of Home Science.
category of deep fried snacks. These are manufactured by organized
sector as well as at smaller scale in cottage industries. The origin of most Procurement of raw materials
of these products can be traced to the traditional practices, wherein Wheat, pearl millet, chickpea, soybean and Colocasia Leaves
for want of better preservation techniques for fresh foods, fried foods and other ingredient were purchased from local market of Allahabad
naturally became a choice due to their shelf stability. The raw ingredients district, for the preparation of composite flour.
used for the deep-fried snacks are mostly cereals or legumes, or a
combination of both and in certain cases vegetables like potato, cassava Processing of wheat, pearl millet, soybean and chickpea
and raw banana are also used. Advances made in this sector by modern
The soaking period (12 hours), germination temperature (31°C)
food processors include use of additives and packaging materials to
and germination period (48 hours) was opted for malting. The malted
increase shelf stability of products. The acceptability of a food product
wheat, millet, chickpea, and soybean were Preliminary drying was done
depends on the extent to which deterioration has occurred and
in air for 1-2 hrs. Final drying is done under sun to about 10% moisture.
oxidative rancidity is a major cause of food deterioration This in turn
Vegetative parts were removed by rubbing and these foods were ground
represents a major cause of loss of nutritional quality as well as cause
to powder and passed through the fine mesh sieve then storing in air-
of concern for food safety, as the oxidized fats in a very high dosage
tight container followed by Gautam et al. [2].
have been shown to have toxic effects [1]. Therefore, studies in which
degradation of frying oils and analysis of rancidity volatiles are valuable Preparation of colocasia leaves powder
in understanding the oil oxidation state and such products are the fried
foods. Ready-To-Eat Snacks and Namkeen are generally considered The leaves were thoroughly washed in water 2-3 times to remove
as take away food and usually preferred as hunger quencher and are the dust and impurities. Healthy leaves will be sorted then steam
eaten whenever the consumers are hungry. The snack preparation is blanched for 5 to 10 min in a pressure cooker without any chemical
mainly composed of wheat flour, rice flour and enriched by gram flour. treatment. Then the leaves were dried at a temperature of 50 to 60°C
In India, the consumption of snacks food is increasing day by day. Size for 12-15 hours till 6-7 percent moisture remains. The dried leaves were
and shape are most important aspect for acceptability, convenience in then turned to homogeneous powders passed through a fine mesh sieve
use, and cognizance of provenance, decorative nature and so on, that and store in air-tight container.
they considered jointly. The packaging of food is one of the prime
requisites to improve and monitor the producer to consumer food
Preparation of composite flour
production system. It forms an integral part of manufacturing process The composite flours were obtained by the mixing of selected
providing the link between the processor and the consumer. In fact, it
plays a dominant role in the total food manufacturing activity and in
marketing sector. Snack food must be packed in attractive packaging so *Corresponding author: Luxmi Gautam, Department of Foods and Nutrition,
Ethelind School of Home Science, SHUATS, Allahabad, Uttar Pradesh, India, Tel:
as to given impression of wholesomeness and freshness to increase sales 917983015820; E-mail: [email protected]
appeal and it should be hygienic. With growing concern of diet, weight
Received April 14, 2017; Accepted April 20, 2017; Published April 27, 2017
control and general health, government bodies are recommending to
the peoples and making a conscious effort to eat healthier, natural snacks Citation: Gautam L, Gupta A (2017) Study on Storage Stability of Different
such as fruit, vegetable, nuts and cereal grains while avoiding high- Homemade Extruded Foods Products Prepared by Using Malted Composite Flour.
Nat Prod Chem Res 5: 264. doi: 10.4172/2329-6836.1000264
calorie, low-calorie nutrient junk food. In light of above discussions, a
study on the development of snack foods was undertaken from malted Copyright: © 2017 Gautam L, et al. This is an open-access article distributed under
the terms of the Creative Commons Attribution License, which permits unrestricted
composite flour (wheat flour, chickpea flour, pearl millet flour, soybean use, distribution, and reproduction in any medium, provided the original author and
and dehydrated colocasia leaves powder). source are credited.

Nat Prod Chem Res, an open access journal Volume 5 • Issue 3 • 1000264
ISSN: 2329-6836
Citation: Gautam L, Gupta A (2017) Study on Storage Stability of Different Homemade Extruded Foods Products Prepared by Using Malted Composite
Flour. Nat Prod Chem Res 5: 264. doi: 10.4172/2329-6836.1000264

Page 2 of 4

cereals, pulse, millets and green leafy vegetables such as malted wheat Peroxide value was calculated as:
flour (MWF), malted pearl millet flour (MPMF), malted soybean flour
(MSF), malted chickpea flour (MCF) and dehydrated colocasia leaves Peroxide value (meq peroxide/1000 g)=
( S − B ) × N ×1000
powder (DCLP) in the different ratio i.e., (MWF-40%, MPMF-20%, Weight of sample
MCF-20%, MSF-10%, DCLP 10%).
Where, B=Volume (mL) of Na2S2O3 used for titration of blank,
Development of value added extruded food products S=Volume (mL) of Na2S2O3 used for titration of sample, N=Normality
of Na2S2O3 solution.
Value added extruded food products were made by using malted
composite flour in different proportions. Namkeen sav, saviyan, chakli Results and Discussion
and kachari was prepared by the house hold extrusion process. Hence,
recipes were selected and made according to the instruction given in the Free fatty acid
method. One sample served as controlled designated as standard (T0) Table 1 shows that free fatty acid of Namkeen Sev varied from
and other test recipes i.e., T1, T2 and T3 were made by incorporation 144.18 to 261.15 ± 0.21 in the polyethylene bags for the Period of 3
of processed composite flour (FWF+MPMF+MCF+MSF+DCLP) in months. The average mean values were 144.12 ± 0.12% on 0 days,
different concentration of 35% 55% 75% respectively. All recipes were 180.12 ± 0.08% on 30 days, 222.06 ± 0.13%, on 60 days, 261.15 ± 0.21%
prepared in food science lab SHIATS Allahabad. on 90 days. In case of chakli the free fatty acid was slight increased from
0 days to 90 days. The mean values of free fatty acid of all treatment
Shelf life of value added extruded products were increased slightly. Same level of free fatty acid increment was also
Namkeen save, chakli, seviyan and kachri were packed in poly- found in Seviyan. These results in line with the [3] studied the free
ethylene pouches and stored at room temperature. Storage stability of fatty acid in different pearl millet based food products and identified
the products was assessed by determining moisture (AOAC 2005), Free the peroxide value on the zero day of the storage were found to be
fatty acids and Peroxide value of stored products at monthly interval as 4.65, 4.97 and 5.12 meq/1000 g fat, respectively for control, pearl
which is 0, 30, 60, and 90 days in the fat were determined by the millet supplemented Type-I and Type-II crispies. Control, pearl millet
standard method of AOAC (2000). incorporated Type-I and Type-II had peroxide value ranged from 5.37
to 6.17, with the highest for pearl millet based Type-II crispies and
Free fatty acids are calculated by the formula: lowest was for the control crispies. After 60 day of storage the peroxide
value increased significantly with the supplementation of pearl millet in
50v × N × F × 100 crispies. Similarly, on the 90 day of storage the peroxide value increased
Free fatty acid (%)=
W × 1000 up to two folds than that zero day of the storage.
Where, v=Volume of NaOH required, N=Normality of NaOH Peroxide value
solution, F=Equivalent weight (282) of FFA (oleic acid), W=Weight of
sample According to Table 2 Peroxide value of developed extruded food
products were not exceed more than 7.4 meq/1000 g. The mean values

Products Storage period

Namkeen Sev 0 day 30 day 60 day 90 day
T0
144.12 ± 0.12 180.12 ± 0.08 222.06 ± 0.13 261.15 ± 0.21
(B:100%)
T1 (MCF: B: 35:65) 161.12 ± 1.26 121.11 ± 0.74 241.71 ± 0.59 292.01 ± 0.35
T2 (MCF: B: 55:45) 162.11 ± 0.94 123.01 ± 0.15 245.11 ± 0.13 292.73 ± 0.44
T3 (MCF: B: 75:25) 164.01 ± 0.86 123.13 ± 0.18 246.03 ± 0.19 293.05 ± 0.31
Chakli
T0
114.12 ± 0.02 140.12 ± 0.06 180.02 ± 0.15 230.05 ± 0.31
(R: B: 50:50)
T1 (MCF: RB: 35:65) 136.06 ± 1.22 161.11 ± 0.64 201.61 ± 0.39 250.01 ± 0.33
T2 (MCF: RB: 55:45) 138.11 ± 0.84 161.03 ± 0.12 204.01 ± 0.06 254.33 ± 0.24
T3 (MCF: RB: 75:25) 138.05 ± 0.96 163.12 ± 0.15 205.03 ± 0.09 256.01 ± 0.21
Seviyan
T0
37.82 ± 0.22 63.90 ± 0.09 100.66 ± 0.19 125.55 ± 0.08
(RF:100%)
T1 (MCF: RF: 35:65) 57.82 ± 0.56 86.31 ± 0.12 130.11 ± 0.08 169.72 ± 0.25
T2 (MCF: RF: 55:45) 58.35 ± 0.12 85.99 ± 0.05 131.1 ± 0.10 170.33 ± 0.24
T3 (MCF: RF: 75:25) 58.99 ± 0.19 85.44 ± 0.17 132.05 ± 0.09 172.05 ± 0.34
Kachri
T0
35.22 ± 0.12 59.70 ± 0.09 94.26 ± 0.09 119.05 ± 0.18
(R:100%)
T1 (MCF: R: 35:65) 52.12 ± 0.16 80.11 ± 0.11 121.41 ± 0.06 160.22 ± 0.27
T2 (MCF: R: 55:45) 52.35 ± 0.14 80.69 ± 0.07 123.1 ± 0.09 163.13 ± 0.14
T3 (MCF: R: 75:25) 53.39 ± 0.15 80.34 ± 0.15 125.05 ± 0.07 165.15 ± 0.24

Values are mean ± SE of three independent determinations; MCF: malted composite flour; B: Basen; RB: Rice flour and Basen; RF: Refined wheat flour; R: Rice
Table 1: Effect of storage period on free fatty acid (mg/100 g fat, as oleic acid) content of malted composite flour homemade extruded products.

Nat Prod Chem Res, an open access journal Volume 5 • Issue 3 • 1000264
ISSN: 2329-6836
Citation: Gautam L, Gupta A (2017) Study on Storage Stability of Different Homemade Extruded Foods Products Prepared by Using Malted Composite
Flour. Nat Prod Chem Res 5: 264. doi: 10.4172/2329-6836.1000264

Page 3 of 4

Peroxide value (meq/1000 g fat)

Storage period days Namkeen Sev
T0 T1 T2 T3
0 5.37 4.65 5.01 6.05
30 5.87 4.97 5.67 6.79
60 6.01 5.12 5.52 7.02
90 6.84 5.63 6 7.4
Chakli
T0 T1 T2 T3
0 4.01 4.71 5.01 5.36
30 4.25 5.01 5.42 5.54
60 5.46 5.48 5.87 6.01
90 5.89 5.99 6.01 6.45
Seviyan
T0 T1 T2 T3
0 0.86 2.32 2.47 2.71
30 1.45 2.69 2.89 2.99
60 1.75 2.74 3.12 3.18
90 2.01 2.89 3.55 3.64
Kachri
T0 T1 T2 T3
0 0.59 1.26 1.52 1.85
30 0.86 1.48 1.77 2.05
60 1.02 1.72 2.01 2.31
90 1.41 1.99 2.25 2.68

Table 2: Effect of storage period on peroxide value (meq/1000 g fat) of malted composite flour homemade extruded products.

Moisture content %
Days of Storage Namkeen Sev
T0 T1 T2 T3
0 2.02 2.06 2.24 2.58
30 2.39 2.48 2.54 2.72
60 2.68 2.96 3.02 3.33
90 3.05 3.29 3.34 3.59
Chakli
T0 T1 T2 T3
0 2.48 2.54 2.78 2.89
30 2.69 2.75 2.98 3.01
60 3.11 3.22 3.25 3.39
90 3.25 3.4 3.41 3.58
Seviyan
T0 T1 T2 T3
0 3.01 3.19 3.29 3.89
30 3.21 3.54 3.65 4.09
60 3.35 3.79 4 4.14
90 3.55 3.99 4.27 4.34
Kachari
T0 T1 T2 T3
0 2.01 2.21 2.38 2.51
30 2.25 2.35 2.46 2.71
60 2.44 2.58 2.64 3.02
90 2.87 3.01 3.15 3.29
Table 3: Effect of storage period on moisture content of prepared homemade extruded food products.

of peroxide were ranged between 0.59 to 7.4. The maximum value of Similar study was done by Uma et al. prepared deep fat frying snack
peroxide is 20 meq/1000 g. Developed products under this study were food and observe storage stability of developed snacks and founded that
found very low peroxide value, so the developed food products can be free fatty acid, and peroxide value of prepared snack food were ranged
successfully consumed at least for three months.
between 0.92 meq/1000 g.

Nat Prod Chem Res, an open access journal Volume 5 • Issue 3 • 1000264
ISSN: 2329-6836
Citation: Gautam L, Gupta A (2017) Study on Storage Stability of Different Homemade Extruded Foods Products Prepared by Using Malted Composite
Flour. Nat Prod Chem Res 5: 264. doi: 10.4172/2329-6836.1000264

Page 4 of 4

Moisture content in high-density polyethylene and the increase in moisture content of

all prepared food products Namkeen Sev, Chakli, Seviyan and kachri
Moisture content of all prepared homemade extruded food was slow during storage periods. The mean values of free fatty acid of
products i.e., Namkeen Sev was found to be 2.02 to 3.59, in chakli 2.48 all treatment were increased slightly and Peroxide value of developed
to 3.58, in seviyan 3.01 to 4.34, and in kachri 2.01 to 3.29 percent from extruded food products were not exceed more than 7.4 meq/1000 g.
0 days to 90 days. The increase in moisture content of all prepared food Developed products under this study were found very low peroxide
products Namkeen Sev, Chakli, Seviyan and kachri was slow during value, so the developed food products can be successfully consumed
storage. This is may be due to that kachri is a dehydrated preserved at least for three months. Thus, these snack food samples could be of
extruded food product so the moisture content was very low and it can great help in improving the health snack food peoples by serving as
be successfully stored for a period of six months. It was also concluded good supplements and provide a new way of consumption of such
that packaging material also affected the moisture content of snack malted wheat, chickpea, pearl millet and soybean flour which cannot
food sample. Mamta [3] prepared different snack foods with the help of be consumed directly but has high nutritive value.
millets and other cereals and assess storage stability for a period of 90
days and observe moisture content of developed food products under
References
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content was observed in all treatments from 0 days to 90 days. 1. Sen S, Sen DP (1993) Oxidized fatty acid content of heat damaged frying oils
and Indian deep fat fried products. JOTAI, pp: 89-91.
Conclusion 2. Gautam L, Chaturvedi N, Gupta A (2014) Development of micronutrients rich
homemade extruded food products with the incorporation of processed foxtail
Snack food samples based on malted composite flour were found millet, wheat and chickpea. IJCH 26: 288-293.
that stored very easy at household like as control snack food sample.
3. Mamta M (2010) Development and nutritional evaluation of pearl millet
To conduct study on ambient storage behavior all four samples packed (Pennisetum glaucum) based convenience foods. CCSHAU, Hisar, India.

Nat Prod Chem Res, an open access journal Volume 5 • Issue 3 • 1000264
ISSN: 2329-6836