Journal of Nutritional Health & Food Engineering Research Article Open Access Quality kinetics and storage stability studies of ready to eat peanut chutney Abstract Volume 1 Issue 3 - 2014 Ready to eat peanut (Arachis hypogaea) chutney was developed and the recipe was Chandrasekar Veerapandian,1 Swamy optimized by sensory evaluation. The effect of vinegar percentage, packaging material Gabriela John,1 Kannan Kuppuswamy,1 and storage temperature over the RTE chutney was studied. Taguchi orthogonal array 2 1 method was adopted for designing experiment. Quality parameters viz. moisture Gayathri Ramanathan, Priyavarshini Ravi 1 content, pH, carbohydrates, protein, fat content and overall acceptability were Department of Food Technology, Kongu Engineering College, India estimated for 40days at an interval of 10days. Quality kinetics was studied and kinetic 2Quality Executive, Hatsun Agro Product Limited, India rate constant, activation energy (Ea) and temperature coefficient (Q10) were estimated. Storage studies were analyzed based on t (Shelf life period) and t (Half life period). 0.9 0.5 Correspondence: Chandrasekar Veerapandian, Department of Based on the experiments, Treatment T3 (10% of vinegar, packed in glass bottle and Food Technology, Kongu Engineering College, Tamilnadu, India, stored at refrigeration temperature) was found to be an optimal solution. Tel +919944587326, Email [email protected] Keywords: Peanut chutney; Storage Kinetics; Activation energy; Half life period Received: April 15, 2014 | Published: June 24, 2014 Introduction after a given period of time. The kinetics of the oxidation process corresponded to an autocatalytic reaction was studied by Frankel.11 Peanut (Arachis hypogaea), is a member of the legume family Gomez-Alonso et al.,12 kinetic behavior of the peroxide value was (Fabaceae). They are a rich source of energy and contain nutrients, measured for purified olive oil. The change in hydroxy methyl furfural minerals, antioxidants and vitamins that are essential for optimum content of instant pearl millet based Kheer mix samples was followed health. The nuts are a good source of resveratrol, vitamin E, B-complex the first order reaction.13 Oliveira et al.,14 developed shelf-life kinetic groups of vitamins and minerals. Peanuts are eaten as raw nuts, used model for modified atmosphere packaging of fresh sliced mushrooms. for oil extraction or used in recipes for chutney. Peanut based snacks The color change and 5-hydroxymethyl furfural formation in zile include salted peanuts, peanut butter, peanut brittle, and shelled nuts pekmezi during storage was studied by Tosun15 and also evaluated the (plain/roasted). Chutney is an important dish in Indian cuisine and reaction orders, rate constants and activation energy. Kinetic model they are made from fruits or vegetables, or a mixture of the two, which was established to explain temperature dependence of ascorbic acid are chopped, cooked, mixed with spices, vinegar and other ingredients loss.16 and reduced to a smooth pulp. Chutneys are preserved in several ways such as using oil, vinegar or citrus juice fermentation in the presence The reaction rate constant quantifies speed of a reaction. Sergio of salt. Vinegar is a main ingredient in all chutneys. The acetic acid Gomez-Alonso et al.,12 observed that the reaction rate constant for in vinegar acts as a natural preservative. Several instant chutney change in peroxide value of purified olive oil was increased from 1.10 powders based on curry leaf chutney powder,1 tamarind leaf chutney x 10-8 to 7.52 x 10-81/s by increase in temperature from 25 to 75°C. powder,2 raw tamarind chutney powder,3 raw mango chutney powder4 Labuza17 has reported that quality loss equation and stated that the and instant chutneys from pudina and gongura5 were studied earlier. change in the concentration of measurable quality parameter with time is equal to the product of the rate constant (k) and the concentration Sensory evaluation was done for ready to eat amla chutney of measurable quality parameter. Polydera et al.,16 observed that the 6 7 after twomonths of storage period. Murray et al., used the sensory reaction rate constant of ascorbic acid degradation was lower for high evaluation to optimize the ingredients based on colour, taste, flavor, pressurized juice than thermally treated juice and extend its shelf consistency and overall acceptability. The proximate composition life. Activation energy was 61.1 and 43.8KJ/mol for high pressurized of instant tamarind chutney powder such as moisture, pH, acidity, and thermally treated bottled juice respectively.18 The relationship 3 carbohydrate, and fat was estimated. The moisture content, pH, between reaction rate constant and activation energy is expressed by acidity, carbohydrate, fat and total phenolic of ready eat Amala Arrhenius equation. Arrhenius equation describes the effect of storage 6 8 chutney were estimated at 10days interval. Narsing Rao et al., temperature on degradation of quality parameters. reported that the moisture content was increased in instant tomato pickle mix regardless of the packaging material during storage period. Rate of most reactions is increasing with a rise in temperature up 9 Prabhakara et al., observed that the acidity of the instant pulihora to 2 to 3times with each 10°C rise in temperature. The Q10 temperature mix changed from 4.22 to 4.77 after sixmonths of storage period. coefficient is a measure of the rate of change of a biological or The pH of the pickle stored for 180days in sterilized air tight bottle chemical system as a consequence of increasing the temperature by 10 19 was found decreased. Quality kinetics is defined as rate of change 10°C. Q10 is a unit less quantity and it is the factor of rate changes. quality parameters. It used to predict the time span for which a newly If the reaction rate increases with an increase in temperature then the developed product will maintain its wholesomeness at a specified Q10 will be greater than 1. Q10 is a useful to express the temperature temperature. Kinetics provides the mechanism of changes involved dependence of a process. Storage stability describes the extent to in active ingredients and predicts the degree of change that will occur which the properties of a food substance or product remain with Submit Manuscript | http://medcraveonline.com J Nutr Health Food Eng. 2014;1(3):116‒122. 116 © 2014 Veerapandian et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and build upon your work non-commercially. Copyright: Quality kinetics and storage stability studies of ready to eat peanut chutney ©2014 Veerapandian et al. 117 intact at a certain temperature. Properties may be physical, chemical, Solution was centrifuged for 5min at 5000 rpm. Supernatant (0.5 and microbiological, toxicological or performance properties such as 1.0ml) and glucose working standard solution (0.2, 0.4, 0.6, 0.8, and disintegration and dissolution. Storage stability is explained by both 1ml) were taken in test tubes for analysis. Blank was also maintained. shelf life and half life. The shelf life of the peanut chutney depends on Distilled water was added to all the test tubes to make up 1.0ml and retention of quality parameters. Shelf life is the recommendation of 4.0ml of anthrone reagent was added to the test tubes. Test tubes were time that products can be stored, during which the defined quality of a heated for 8minutes and cooled. Cooled samples were analysed by specified proportion of the goods remains acceptable under expected UV spectrophotometer at 630nm. A standard graph was prepared. (or specified) conditions of distribution, storage and display.20 Shelf From the graph, values for unknown samples were estimated and life is the time required to reduce 10% of concentration of quality expressed in g/100g of sample. parameters from its initial value i.e. 90% retention of original quality. The protein content was estimated by Folin-Ciocalteau method.21 Half-life (t ) is the time required for a quantity to fall to half its value 0.5 0.5g of the sample was taken and ground well in a pestle and mortar as measured at the beginning of the time period. Hence the aim of the with 5-10ml of buffer solution. The solution was centrifuged and the present study was supernatant was collected. 0.2- 1ml of the working standard was taken i. To prepare a peanut chutney and optimize the recipe. into a series of test tubes and also 0.1 and 0.2ml of the supernatant was taken into another two test tubes. Make up the volume to 1ml ii. To study the quality kinetics and estimate the reaction rate cons- in all the test tubes with distilled water. A tube with 1ml of water tant, activation energy and temperature coefficient for different serves as the blank. 5ml of alkaline copper solution (Mixture of 50ml storage periods. of 2% sodium carbonate in 0.1N sodium hydroxide and 0.5% copper iii. To study the storage stability based on shelf life and half life period sulphate in 1% of potassium sodium tartarate) was added to each test of peanut chutney and to optimize the treatment for better storage tube including blank. All the tubes were mixed well and allowed to stability. stand for 10min. Then 0.5ml of Folin-Ciocalteau reagent to all the tubes and mixed well. The tubes were incubated at room temperature Methods and materials in the dark for 30min. The blue color was developed. Developed blue colour was measured using UV Spectrophotometer at 660nm. Recipe optimization and storage A standard graph was drawn. From the graph, protein content was The good quality peanuts were roasted along with sand at 100- estimated and expressed in g/100g of sample. 110°C. Other ingredients such as curry leaves, cumin asafetida and Crude fat content was determined by solvent extraction method garlic were fried with oil.