Influence of frozen storage on quality of multigrain dough, par baked and ready to eat thalipeeth with additives

Developing frozen products with good physical properties and storage stability is a big challenge. The objective of the present study was to improve the quality of dough, par-baked and ready-to-eat (RTE) thalipeeth by adding additives [guar gum (GG) 0.75 g/100 g and glycerol monostearate (GMS) 1 g/100 g] followed by frozen storage for 45 days. Dough, par-baked and RTE thalipeeth after every 15 days interval of frozen storage; were analyzed for rheological (stickiness, cohesiveness), textural (tear force, extensibility), thermal (differential scanning calorimetry analysis) and sensory characteristics. A rheological study showed an increase in dough stickiness (0.36 N-0.53 N) and reduction in cohesiveness (1.37 mm/s to 0.98 mm/s) due to the addition of additives during frozen storage. RTE thalipeeth with GG showed more extensible (4.3 mm) after 45 days storage. Thermal studies indicated the reduction in Delta H in samples containing additives compared to that of control (without additives) samples (dough, par-baked and RTE) during frozen storage. Sensory characteristics were also improved by the effect of additives and frozen storage (freezing and additives). Maximum improvement in rheological properties of dough, textural, thermal and sensory properties was observed in all the GG added thalipeeth samples during frozen storage as compared to others.