Effect of Storage on Moisture, Free Fatty Acid and Peroxide Value of Products Developed by Incorporating Modified Rice Starch

Products were prepared by incorporating modified starch extracted from selected traditional rice varieties. The products were standardized by incorporating modified rice starch served as test product group and without incorporating modified rice starch served as control product group. The developed products such as sweet cookies, masala cookies and khakhra were stored up to 90 days at room temperature (25-30°C) and 40 to 60 per cent of relative humidity. The packaging material used was 300 gauge low density polyethylene (LDPE). Samples from sweet cookies and masala cookies were drawn in triplicates for evaluation when fresh and after 15, 30, 45, and 60 days of storage, whereas samples from khakhra were drawn when fresh and after 30, 60, and 90 days of storage duration. The products were evaluated for their microbial load, moisture content, free fatty acid (FFA), and peroxide value (PV). Total bacterial colony count increased as the storage duration increased. No colony counts for E.coli were detected. The fungi colony counts were detected at 60 and 90 days of storage duration in sweet cookies and masala cookies respectively, whereas no fungi counts were detected in product Khakhra. Moisture, free fatty acid (FFA) and peroxide value (PV) of stored products significantly increased as the storage duration increased. The products such as sweet cookies, masala cookies and khakhra, developed by incorporating modified rice starch were acceptable up to 45, 60 and 90 days respectively.