Changes in the physical-chemical and organoleptic characteristics of parotta during storage

Studies on the changes in quality of parotta during storage from 0.25 to 48 h indicated a decrease in alkaline water retention capacity (AWRC) from 25 7.4 to 127.7%, in total water solubles (TWS) from 8.25 to 6.24%, in soluble starch (SS) from 2.11 to 1.19%, in solubilised amylose from 0.39 to 0.13% and in solubilised amylopectin from 1.72 to 1.06%. The pasting characterist ics of stored parotta measured using a rapid visco analyser showed a decrea se in maximum viscosity at 95 degrees C from 54 to 37 RVU. The overall qual ity score of parotta based on colour, nature of spots, shape, oiliness, han dfeel, texture, layers, mouthfeel, taste and aroma decreased from 75 to 43 while the shear and compression force of parotta increased from 12.3 to 21. 6 N and 304 to 711 N respectively, with storage time. The AWRC, SS, amylope ctin and viscosity at 95 degrees C showed a highly significant correlation (r greater than or equal to 0.955, P<0.001) with overall quality score. The differential scanning calorimeter (DSC) characteristics of stored parotta samples indicated an increase in the enthalpy of the endotherms with storag e time, implying different degrees of starch retrogradation. Avrami methodo logy was applied to determine Avrami exponents tinder of crystal type) and time constants (reciprocal of rate constant); an Avrami exponent value of 1 .18 and a time constant (k x 10(3)) of 24.56 h(-1.18) was obtained for paro tta. (C) 2000 Elsevier Science Ltd. All rights reserved.