Spice Tikki (local name: Verr) is a traditional snack prepared using cereals, pulses, spices, and oil. Its quality and shelf-life depend largely on moisture content, lipid oxidation, and microbial growth. Proximate analysis helps determine nutritional composition, while evaluating storage stability reveals how formulation, oil type and packaging material affect product safety and acceptability.

Objectives

1. To prepare Spice Tikki (Verr) using different edible oils.

2. To conduct proximate analysis (moisture, ash, protein, fat, fiber, carbohydrate).

3. To study the storage stability under different packaging materials.

4. To assess physicochemical parameters (FFA, peroxide value, TBA value).

5. To evaluate microbial load and sensory quality during storage.

Materials and Methods

1. Sample Preparation

 Raw materials: wheat flour / gram flour, spices, salt, oil (mustard, sunflower, groundnut, etc.).

 Tikkis prepared by shallow or deep frying.

 Samples cooled and weighed for analysis.

2. Packaging Materials

 A. Low-Density Polyethylene (LDPE)

 B. Aluminium-Laminated Pouch (ALP)

 C. Polypropylene (PP)

 D. Vacuum Packaging (optional)

3. Storage Conditions

 Ambient temperature (25–30°C)

 Duration: 0, 7, 14, 21, 28 days (depending on spoilage pattern)

4. Proximate Analysis

 Moisture – Hot air oven

 Ash – Muffle furnace

 Protein – Kjeldahl method

 Fat – Soxhlet extraction

 Fiber – Enzymatic-gravimetric method

 Carbohydrate – By difference

5. Physicochemical Analysis

 Free Fatty Acids (FFA)

 Peroxide Value (PV)

 Thiobarbituric Acid (TBA) value (measures rancidity)

 pH

6. Microbial Analysis

 Total Plate Count

 Yeast and Mold Count

7. Sensory Evaluation

 Hedonic scale (9-point)

 Parameters: aroma, texture, appearance, overall acceptability

Results and Discussion (Example Format)

 

1. Proximate Composition

Parameter Sample (Average %)

Moisture 3.5–5.0

Fat 18–24 (varies by oil)

Protein 6–9

Ash 2–3

Fiber 1–2

Carbohydrate 55–62

 Sunflower oil samples showed slightly higher fat absorption.

 Mustard oil samples retained stronger flavour compounds.

2. Storage Stability

Effect of Packaging

• ALP (Aluminium Laminated Pouch): Best barrier to moisture, oxygen → lowest rancidity.

• PP: Moderate protection.

• LDPE: Highest oxygen permeability → fastest rancidity.

FFA, PV, TBA Trends

• All values increased with storage time.

• LDPE showed the highest peroxide and TBA increase (indicating faster oxidation).

• Vacuum packaging performed best if included.

3. Microbial Growth

• Minimal growth up to Day 14 for all samples.

• LDPE showed higher microbial load towards Day 21–28 due to moisture ingress.

4. Sensory Evaluation

• Crispness declined over time, especially in LDPE packaging.

• ALP maintained texture and flavor longest.

• Mustard oil samples scored highest for sensory acceptance.

5. Conclusion

• Packaging material plays a major role in the shelf-life of Spice Tikki (Verr).

• Aluminium-laminated packaging (ALP) provided best protection against rancidity and moisture uptake.

• Mustard oil showed better oxidative stability and sensory retention compared to sunflower and groundnut oil.

• LDPE is not suitable for long-term storage due to high oxygen permeability.

• Shelf-life can be safely extended up to 21–28 days depending on packaging and storage conditions.

6. Recommendations

• Use ALP or vacuum packaging for commercial production.

• Store at cool, dry conditions to minimize rancidity.

Consider natural antioxidants (rosemary extract, Vitamin E) to further extend shelf life.