Effect of oat flour on the shelf life of low fat Goshtaba

Astudy was conducted to assess the storage stability of low fat Goshtaba formulated with 10% oat flour. The cooked product along with the gravy was aerobically packaged in low density polyethylene bags and stored at 4±1^oC for a period of 21 days during which the product samples were drawn at five day intervals and evaluated for pH, thiobarbituric acid value, microbiological quality and sensory attributes. The results indicated that the pH and thiobarbituric acid value of Goshtaba samples increased significantly (P<0.05) with the advancement of storage both in the control and treatment. However, the values even at the end of storage period (20 days) were well within the reported safe limits and not indicative of any rancidity. No coliforms were detected in the study. The total plate counts were low and acceptable, even at the end of storage period. The results of sensory evaluation revealed a gradual decrease in the scores of various attributes with the advancement of storage. However, the scores even at the end of storage period remained generally in the range of above six indicating good acceptability of the product. It was concluded that the incorporation of 10% oat flour, in Goshtaba could be one of the alternatives to address the problem of high fat with beneficial effects on quality and storage stability.