OPTIMIZING PRODUCTION AND ASSESSING QUALITY OF FROZEN PURANPOLI

Puranpoli is a traditional Indian sweet flatbread made from whole wheat flour, Bengal gram, jaggery, and spices. This study optimized the puran filling using different combinations of Bengal gram and jaggery and analyzed it for sensory attributes, color, and texture. Dough optimization was based on proofing time. The prepared puranpoli was packaged in LDPE pouches, zip-lock pouches, and laminated aluminum zip pouches, then stored at frozen conditions (-18°C) for 28 days. Physico-chemical, microbial, and sensory stability were evaluated at 7-day intervals throughout the storage period. Results showed a slight pH decrease in samples stored in LDPE and zip-lock pouches, whereas samples in laminated aluminum zip pouches exhibited no significant changes. Microbiological analysis confirmed that puranpoli stored in laminated aluminum zip pouches remained safe throughout the storage period. Sensory evaluation indicated that the flatbread maintained acceptable quality in terms of taste, color, and texture. Overall, laminated aluminum zip pouches effectively preserved the stability and acceptability of puranpoli for up to 28 days under frozen storage conditions.