Formulation, quality attributes and storage stability of iron and zinc fortified potato parantha ready-mix

Abstract

Iron and Zinc fortified potato parantha ready-mix was developed to provide micronutrient-rich food alternatives to combat malnutrition. Four types of ready-mixes (P1, P2, P3, and P4) were formulated using different proportions of potato flour and wheat flour as 80: 10, 70: 20, 60: 30 and 50: 40, respectively with 10% spice mix in each and developed ready-mixes were evaluated for technological, sensory, and shelf life of selected ready-mix under ambient temperature conditions. The organoleptic evaluation of prepared paranthas revealed that all of the ready-mixes were well accepted, with P3 being the best. Iron and zinc content of the preferred potato parantha ready-mix was estimated to be 9.63 mg/100 g and 6.84 mg/100 g, respectively, and it was found to be a rich source of antioxidants and phenolic compounds. In-vitro iron delivery increased from 0% to 80.71% and the zinc delivery increased from 0% to 75.02% in selected ready-mix. During 150 days of storage, the moisture content, peroxide value, FFA, and microbial count of the developed ready-mix increased but remained within permissible limits. Hence, this research conferred a ready-to-cook nutritious composition to corroborate convenience to end user for preparation of iron and zinc fortified potato paranthas.