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Storage stability of value added products from sunflower kernels

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Abstract

Shelf life of two products namely chikki and oilseed butter were evaluated. Sunflower was substituted for groundnut at three levels (0, 50 and 100 %). Products were stored up to 2 months in ambient conditions (25–30 °C; RH 40–60 %). Chikki was packed in Low density polyethylene (LDPE) and laminated pouches and oil seed butter was stored in glass and plastic jars. Products were evaluated for sensory characteristics, absence of rancidity; per cent free fatty acid and peroxide value. Stored chikki was evaluated for microbial load. Products were acceptable for sensory attributes even at the end of storage period. Product chikki stored in laminated pouches had higher per cent free fatty acid and peroxide value compared to that stored in Low density polyethylene (LDPE) pouches. Oilseed butter stored in glass jar had higher per cent free fatty acid when compared to that stored in plastic jar. Stored chikki had higher microbial load in the Low density polyethylene (LDPE) when compared to that stored in laminated pouches. Products made with groundnut alone (control) were preferred over those made in combination with sunflower and groundnut (1:1) or sunflower alone. However all products were highly acceptable at the end of storage period.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, GKVK, UAS, Bengaluru, 560065, India

    Gopika C. Muttagi & Neena Joshi

  2. AICRP on Sunflower, GKVK, UAS, Bengaluru, 560065, India

    Y. G. Shadakshari

  3. Post Harvest Technology Scheme, GKVK, UAS, Bengaluru, 560065, India

    R. Chandru

Authors
  1. Gopika C. Muttagi
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  2. Neena Joshi
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  3. Y. G. Shadakshari
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  4. R. Chandru
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Correspondence to Gopika C. Muttagi.

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Muttagi, G.C., Joshi, N., Shadakshari, Y.G. et al. Storage stability of value added products from sunflower kernels. J Food Sci Technol 51, 1806–1816 (2014). https://doi.org/10.1007/s13197-014-1261-6

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  • DOI: https://doi.org/10.1007/s13197-014-1261-6

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