Proximate Analysis and Storage Stability of Spice Tikki (Vaer) influenced by Oil using Different Packaging Materials

Author: Shahnaz Parveen, Quraazah Akeemu Amin, Abida Jabeen, Inayat M. Khan, Towseef Ahmad Wani and Romana Shah

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Abstract

Spice Tikki known in Kashmir as Vaer is the amalgation of different spices used for stuffing different veg and non veg dishes. The current study was aimed to assess the impact of oil addition and packaging material on proximate analytical values and sensory evaluation of prepared spice tikki at different storage periods (0, 3, 6, 9 & 12 months). Considering all the parameters viz., Moisture content, Ash content, Crude fat and sensory parameters like colour, Flavour and overall acceptability the best suited aid for stable spice tikki, Vaer, was addition of oil at 10% and packaging with aluminium foil which retained most of the optimum characteristics for its storage and overall acceptability

Keywords

Spice Tikki, Moisture content, Ash content, Crude fat, Sensory evaluation

Conclusion

The prepared spice Tikki commonly known as Vaer in Kashmiri language used in most of the dishes, retains the most of the properties like moisture content, crude fat and ash content with longer shelf life when treated with 10 percent vegetable oil and packed in aluminium foil which was further substantiated by the sensory evaluation score for colour, flavour and overall acceptability by using these processing aids

References

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How to cite this article

Shahnaz Parveen, Quraazah Akeemu Amin, Abida Jabeen, Inayat M. Khan, Towseef Ahmad Wani and Romana Shah (2024). Proximate Analysis and Storage Stability of Spice Tikki (Vaer) influenced by Oil using Different Packaging Materials. Biological Forum – An International Journal, 16(11): 106-111.