Development and Evaluation of Shelf Stability of Flaxoat Nutty Bar in Different Packaging Materials

Abstract

Flaxoat\rnutty bar, a granola cereal bar was developed using oat and wheat as major\rcereal ingredients and their shelf life was assessed in polypropylene (PP 75 μ), paper (42 GSM) aluminium foil (20 μ) polyethylene (PFP, 37.5 μ) and metallised polyester (MP, 12 μ) low density/linear low density (150 μ) (with and without vacuum) films and\rstored under ambient temperature conditions and 37℃. Chemical changes in bar under different\rpackaging materials during storage revealed that, the bar remained stable and\racceptable for 12 months at ambient conditions irrespective of the packaging\rmaterials used, while at 37℃,\rthe bar packed in PP films remained stable for 6 months only and rest of the\rbars packed in PFP, MP and MP (vacuum) films found stable and acceptable for\rthe entire storage period of 12 months. The effect of aw on lipid\rperoxidation established the maximum stability of the bar at 0.33 aw. Fourteen fatty acids\rwere identified in which oleic (50.91%), linoleic (22.50%) and palmitic\r(12.63%) acids were found to be the major fatty acids. Fortification of a bar with vitamin C, B1 and B2 contents to meet 50% RDA enhanced vitamin contents and the\rmaximum retention was\robserved in bars packed under vacuum in MP films.