Radappertization of ready-to-eat shelf-stable, traditional Indian bread ─ Methi Paratha

• Shelf-stable ready-to-eat (RTE) Methi Paratha (flavored Indian unleavened flat bread) was developed.
• A combination of hurdles irradiation, vacuum-packaging and natural antioxidants was used.
• Methi Paratha was microbiologically safe and sensorialy acceptable for 180 days.

Shelf-stable ready-to-eat (RTE) Methi Paratha (flavored Indian unleavened flat bread) was developed using combination of hurdles including radiation processing. The Methi Paratha was prepared using dough containing wheat flour, dried fenugreek leaves and spices. The samples were vacuum packed in multi-layered pouches and irradiated at 25 kGy in frozen conditions. Samples were evaluated for microbiological counts, lipid peroxidation and sensory attributes during storage under ambient conditions. Samples were found to be devoid of any viable microorganism throughout the storage period of 180 days. The thiobarbituric acid reactive substances (TBARS) value which indicates lipid peroxidation of samples did not show any significant increase with time. The Methi Paratha was found to be acceptable by the evaluating panelists.