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  • Chapati preservative for 10 days shelf life without freezing

    Do you have a queston about preserving chapati for 10 days? Want to know how to increase shelf life without freezing? Here, scroll through the pages for responses from our experts to your query.

    I want to enter in food mkt with non cooked chapati which can be used within 10 days from manufacturing. So I want to know which preservative I can use in dough and in which quantity?
    Which type of packing material I can use to pack the 10 no. Of chapati?
  • Answers

    7 Answers found.
  • The Central Food technological research institute, Mysore developed the process without adding any preservatives. If you have interest, you can contact them to get the technology. There are some methods generally being used by many people and they are given below. Keeping them in the freezer is one method. But the author is not interested in that process.

    1. Take chapathis in a vacuum bag and seal the bag under vacuum. Before sealing apply a vacuum to the bag and remove the air from the bag.

    2. Adding some chemical preservatives 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. But adding chemical preservatives will have negative effects also. But the above mixture is accepted by the authorities and it will not have any adverse effects. The percentage of preservatives is to be decided by doing some trials and generally will be somewhere around 0.01%.

    3. There is another process known as retort processing by which the shelf life can be increased. It is a process where the foods are heated in hermetically sealed containers. These containers can be made of glass, metal or plastic.

    always confident

  • Thanks Sir, I will try with your suggestions,
    After I will tell you results of chapati's shelf life

  • Preserving uncooked chapatis will require a good hygiene, air tight strong pouches and sealing arrangement, and some good preservative. One important point is the water used in kneading and way of rolling the chapati. The water should be clean and preferably should be from a water purifier. The kneading of the flour is to be carried out in such a way that the dough does not become too loose. This would not only help in rolling good chapatis but would help in their preservation also. Remember that water is the main source of contamination.
    Another thing is to use the preservative and for this type of food items generally the preservative recommended is sorbic acid. It should be added in quantities in the range 0.2 gram to 0.5 gram per kilogram of the flour. First you try with 0.2 gram only and see the results. If you are adding some other preservatives also as recommended by food controllers in our country then restrict the total quantity to a maximum of 0.5 gram per kilogram of flour only.
    Sealing and vacuum packing of the pouches containing 8-10 chapatis is the crucial step and any small cut or hole in the packing would spoil the chapatis. It is imperative that we have to use food grade strong pouches for this business. It is also necessary to mark date on the products along with expiry date.

    Knowledge is power.

  • Dr. Srinivasrao ji,
    Pls give me the value of Ascorbic Acid, Sodium Stearoyl Lactylite, and Guar Gum preservative wise and per kg for half cook chapati.
    Can u give me contact number of CFTRI Mysore, because the contact numbers on website is not working.

  • The details of CFTRI, Mysore are as given below. These are the only details available to me. You have to contact
    The head, Technology transfer,
    Phone number is 0821-2514534
    email address is
    I suggest you send an email to them and they will definitely respond.
    Coming to the other question regarding quantities the following is the suggestion. One has to fix exact percentages after doing the trials and seeing the result.
    10 parts of ascorbic acid, 40 parts of sodium stearoyl lactylate and 50 parts of guar gum can be blended to get the premix. 1 part of this premix can be mixed in 200 parts of the whole wheat flour.
    By conducting trials you have to arrive at a final recipe and this percentage will depend on the quality of the ingredients that are being used. You have to try every time there is a change in the input material quality.

    always confident

  • This is a good idea which also has a lot of chances of success because it is present where all the family members are busy in jobs, only such measures are useful for them regarding food. The quality of the roti is more important before packing the roti because if the dough is kneaded properly then the roti also remains nice and soft which can be stored for a long time. Therefore, before packing, keep these things in mind, the biggest role in keeping the rotis soft for a long time is that the dough is well kneaded. The more the dough is kneaded and the softer the roti will become. The dough should neither be too hard nor too soft. The bread of hard flour dries very quickly, so it takes more dry flour to make roti from soft flour, even this does not keep the bread soft. While kneading the dough, adding some milk to it will keep the roti soft. While kneading the dough, adding one or two spoons of honey to the flour also makes the roti soft and stays. To continue making your customers happy in the chapati-making business, you have to pay utmost attention to the packaging of roti. While packaging the roti, you have to keep in mind that the rotis in the packet should be hot, the rotis should not be damaged and cleanliness must be done. You can use foil wrapping paper for the packaging of chapatis, due to which the packaging of chapatis will look good and at the same time all the rotis will remain fresh and hot for a long time. In this way, you can make progress in your chapati-making business by packing chapati well.

  • If you want to enter into the uncooked chapati business, it might help you to earn a good amount of money provided you take care of the following points while making doughs so that we could enhance the shelf life of the uncooked chapatis-
    1) Mixing of water in the appropriate amount is important. Care has to be taken that the doughs are neither too hard nor too soft in the texture. Hence the composition of water plays an important role in providing the right texture of the dough.
    2) A little amount of guar gum mixed with ascorbic acid in the ratio of 1:5 to the raw product during the process of mixing water is to be employed to enhance the shell life of the uncooked chapatis.
    3) Take care of the plastic bags used for sealing the raw products. These bags should be devoid of air, rather in vacuum conditions while filling up of the uncooked chapatis.
    4) Care is needed to taken to ensure that it takes the minimum time to reach the customers so that shell life during the process of transit is not considerably affected.

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