Effect of combination processing on the microbial, chemical and sensory quality of ready-to-eat (RTE) vegetable pulav

Kumar, Rajesh; George, Johnsy; Rajamanickam, Ravi; Nataraju, S. K.; Sabhapathy, S.N.; Bawa, A. S.

doi:10.1016/j.radphyschem.2011.06.015

Cited by 18 publications

(18 citation statements)

References 6 publications

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“…Kumar et al . () reported a TPC of 2 × 10 1 for RTE vegetable pulav (cooked rice containing pieces of cooked vegetables) processed to an F o of 2.0.…”

Section: Resultsmentioning

confidence: 99%

Development of a Process for Manufacture of the Shelf-Stable Chhana Roll and Its Physicochemical Properties

Jat

Jha

Jafri

et al. 2013

Journal of Food Processing and Preservation

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The chhana roll is an indigenous, milk‐based sweet of the Indian subcontinent that is sold at cottage scale without any packaging. It is prepared from chhana, an intermediate product obtained from heat and acid coagulation of milk. In order to enhance its shelf life, the product was processed in a retort pouch using a stationary retort. Product optimization was carried out through response surface methodology using two variables, i.e., level of nisin (0.00–692 IU/g) and process time (15–25 min). The Fo varied from 4.48 to 12.04 min. The lag period for the heating curve, jh (0.82–0.96), heating rate index, fh (8.5–13.9 min) and the lag factor for the cooling curve, jc (0.83–1.77) implied a conductive heating regime. The total process time (B′) ranged from 13.94 to 28.13 min. The process time of 15 min and nisin concentration of 118.73 IU/g resulted in a shelf life of 90 days at 37C. Practical Applications The chhana roll is an indigenous, milk‐based sweet of Indian subcontinent. It is sold at cottage scale without any packaging. There is no large‐scale process to manufacture this product, which could result in its commercialization. However, it is also very susceptible to microbial spoilage due to unhygienic conditions adopted during its manufacture, handling and its poor packaging. Hence, with a view to improve the shelf life of the chhana roll, it was subjected to thermal sterilization in combination with a biopreservative. This study could be useful as it aims at developing a large‐scale retort‐based process for production of the channa roll with a commercially useful shelf life under ambient conditions.

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“…Kumar et al . () reported a TPC of 2 × 10 1 for RTE vegetable pulav (cooked rice containing pieces of cooked vegetables) processed to an F o of 2.0.…”

Section: Resultsmentioning

confidence: 99%

Development of a Process for Manufacture of the Shelf-Stable Chhana Roll and Its Physicochemical Properties

Jat

Jha

Jafri

et al. 2013

Journal of Food Processing and Preservation

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“…Similar results have also been reported by Khan et al (2011) for shelf stable chapattis. Kumar et al (2011) have reported a TPC of 2×10 1 for RTE vegetable pulav processed to a F o of 2.0 min.…”

Section: Microbiological Propertiesmentioning

confidence: 99%

“…Retortable pouches have been used for extending the shelf life of food products such as, mushroom curry (Chandrasekar et al 2001), seer fish moilee (Manju et al 2004), ready-to-eat rice (Byun et al 2010), vegetable pulav (Kumar et al 2011), prawn kurma (Mohan et al 2006). Some of the traditional Indian foods that have been retort processed include kheer (Jha et al 2011), chapaties (Khan et al 2011), shelf stable dairy dessert dalia (Jha et al 2012) and shelf stable dietetic rabri .…”

Section: Introductionmentioning

confidence: 99%

Development of a process for the manufacture of shelf stable dhal and its physico-chemical properties

et al. 2014

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Thermally processed, ready-to consume dhal with natural sensory attributes was developed. Product optimization was done using two variables, retort process time and ratio of water to dhal. Dhal were packed in retortable pouches and processed in a stationary air-steam retort. The product was characterized by a short lag period for the heating curve, j h (0.52-0.64), small heating rate index, f h (3.9-6.5 min) and a short lag factor for the cooling curve, j c (0.53-0.73) implying essentially convective heating regime. The total process time (B') was 11.56-40.25 min for F o value of 2.30-27.30 min. Process time of 25 min at 121°C and ratio of water to dhal of 2.5 yielded a product that was microbiologically safe as well as sensorily acceptable. During storage, chemical parameters like thiobarbituric acid and free fatty acid increased, while pH decreased with concomitant decrease in sensory scores. Textural properties like, consistency, cohesiveness and index of viscosity underwent a significant (P<0.05) increase during the storage.

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“…Scarce information is available about the effects of thermal processing on the nutritional value of eel (M. armatus). There is an increasing consumer demand for high quality convenient ready-to-eat food products and has led to an increase in the commercial production of ready-to-eat products (Kumar et al, 2013). Retort pouch processing technology has been widely recognized as one of the alternatives to metal cans for producing thermal processed shelf stable foods.…”

Section: Introductionmentioning

confidence: 99%

Heat Penetration Characteristics and Shelf Life of Ready to Serve Eel Curry in Retort Pouch

Mugale¹,

Patange²,

Joshi³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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Effect of combination processing on the microbial, chemical and sensory quality of ready-to-eat (RTE) vegetable pulav

Cited by 18 publications

References 6 publications

Development of a Process for Manufacture of the Shelf-Stable Chhana Roll and Its Physicochemical Properties

Development of a Process for Manufacture of the Shelf-Stable Chhana Roll and Its Physicochemical Properties

Development of a process for the manufacture of shelf stable dhal and its physico-chemical properties

Heat Penetration Characteristics and Shelf Life of Ready to Serve Eel Curry in Retort Pouch

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