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  • How & what preservative to add in half cooked parathas

    Planning to start a business of selling half cooked frozen parathas? Confused about which preservative to add to make it long lasting? Check out this page for advice from our ISC experts.

    How to add preservatives in half cooked parathas or chapathi to store atleast 1 month?
    And what to add?
    Actually I want to start a business based on that.
    There are various types of parathas but to store parathas some ingredients create problem .
    So what ingredients are generally better to avoid for storing parathas atleast 1 month and above?
  • Answers

    3 Answers found.
  • There are many ways to preserve for a long time half cooked chapathis or parathas.
    1. Take half cooked chapathis and pack them in a plastic bag and put them in the freezer. These chapathis will remain good up to a month almost. It is not advisable to keep and remove and again keeping them. Before you want to bring out, take out the packed chapathis from the freezer and keep it in the refrigerator for 3 to 4 hours. This method is followed even for fully cooked chapathis also. The quality will remain good and will not lose its taste.
    2. Talk half cooked chapathis or parathas in a vacuum bag and seal the bag under vacuum. Before sealing you should apply vacuum to the bag and see that all the air from the bag is removed. The food will not get spoiled for a long time if the vacuum sealing is done properly. These days we are getting many packed foods like this only. You can see the coffee powder packing done by different manufacturers. You can use this method repeatedly also. Open a packet, take whatever quantity you want and you can vacuum pack the remaining quantity. There will not be any problem.
    3. Another method is to add some chemical preservatives in the mix which will improve the shelf life of half cooked or even fully cooked food. A mixture of ascorbic acid, sodium stearoyl lactylate and guar gum will be a good preservative and it can be added as required so that the chapathis are not getting spoiled. But adding chemical preservatives should be the last choice. There are many other chemical preservatives.

    always confident

  • Many preservatives are available in the market for preserving the food items whether partially cooked or fully cooked. Some of these are sorbic acid, sodium sorbate, benzoic acid, sodium benzoate, hydroxybenzoate, sulfur dioxide and sulfites, nitrite, lactic acid, propionic acid and sodium propionate. They are used for different different food items.

    Preservatives have their own downsides as some of them are not good for the health especially if added in good quantities but they are very commonly and generally being used in the stipulated quantities in the industry.

    As per the recommendation of international FAO and WHO, Sorbic acid is considered an efficient and safe preservative. For example the toxicity of sorbic acid is lower than benzoic acid. It does not have carcinogenic and teratogenic effects on the human body. That is the reason why it is widely used in food and beverages industry and also in other items like tobacco, pesticides, cosmetics etc .

    I think you can use it in the admissible quantities to preserve the half cooked Parothas.

    Thoughts exchanged is knowledge gained.

  • Preservatives are used not only for the food items but for various industrial items also to increase their self life. The preservative industry itself is a big industry as preservatives are used in almost every item today.

    In earlier times primitive but effective methods were used to preserve the items like keeping the potatoes or yam buried under the soil in the field. Then pickles were kept in oil and sun for long time by our grandmothers and it was one of the effective ways to preserve. In cold countries keeping the meat in open hanging conditions is still very common.

    There are two types of preservatives natural and synthetic. The natural preservatives are the materials like salt, sugar, alcohol, vinegar etc. Boiling and then dehydrating is also one natural way to preserve.

    Synthetic preservatives are of two types chemical and artificial. Though they are used much in the industry, can cause health problems if taken in more quantities than the stipulated ones as per the regulations.

    Some of the synthetic preservatives are sodium benzoate, benzoic acid, sodium nitrite, sulphur dioxide, sodium sorbate, potassium sorbate, vitamin C, BHA (butylated hydroxyanisole), Sulfites, Vitamin E, Butylated hydroxytoluene (BHT), Disodium ethylenediaminetetraacetic acid (EDTA), Polyphosphates, propionic acid and Citric acid.

    Whichever preservatives we use we must restrict them to the quantity as prescribed in food regulations in our country. For half cooked parothas, sorbates or propionic acid based preservatives can be used.

    Knowledge is power.

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