DEVELOPMENT AND STORAGE STABILITY OF INSTANT VEGETABLE WADI - A TRADITIONAL INDIAN SAVOURY PRODUCT

Preparation of instant vegetable wadi, an Indian traditional savoury f ood and its storage behaviour in different packaging materials have be en reported. Instant spiced vegetable wadi remains acceptable for 12 m onths both at room temperature and 37 degrees C in polypropylene and p aper-aluminium foil-polyethylene pouches, while non-spiced wadi remain ed acceptable for 9 and 6 months at room temperature and 37 degrees C, respectively in polypropylene pouches. In paper-aluminium foil-polyet hylene laminate pouches, the non-spiced wadi remained acceptable for 1 2 months and 9 months at room temperature and 37 degrees C, respective ly. During storage, peroxide value (PV), thiobarbituric acid (TBA) val ue and free fatty acids increased, while total carotenoids and sensory acceptance decreased considerably.