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Preservation Of Indian Traditional Sweet “Doodh Peda” by Hurdle Technology

Bharat Chandra, M. B. (2005) Preservation Of Indian Traditional Sweet “Doodh Peda” by Hurdle Technology. Masters thesis, University of Mysore.

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: Hurdle technology is being used in both developed and developing countries as a mean of preservation of foods. Hurdle technology is actually not a new concept and was prevalent in early days also but the use of combination of different preservation methods was just empirical not knowledge based. But now, with a better understanding of preservation principles, i.e., aw,pH, Eh, temperature etc, and improved monitoring devices, the international use of this concept, i.e., “Hurdle Technology” is increasing. This hurdle effect is of fundamental importance for the preservation of foods, since the hurdles in stable products control microbial spoilage, food poisoning and the fermentation processes. In preparation of Doodh Peda, the influence of food preservation methods on the microorganisms present in foods, i.e., their metabolic exhaustion,homeostasis was taken into account and the novel concept of multi-target food preservation was utilized. The disturbance of homeostasis, i.e., their internal equilibrium was the key phenomenon of food preservation. The hurdles were decided based on the composition as the nutrients present in food foster the growth of microorganisms and hurdles in such nutrient rich foods must be enhanced for effective preservation.By exploring and understanding this concept, the synergistic effect of water activity and temperature were tested as possible hurdles for processing of Doodh Peda and extending its shelf life from days to months, with sufficient importance given to its sensory quality. Doodh Peda with various levels of sugar, i.e., 30, 40 & 50% were prepared and thermally processed at F0 values of 0.015 & 0.016.The microbiological studies confirmed the commercial sterility of Doodh Peda and sensory analysis reported its consumer acceptance. Hence, the “appropriate” or “intelligent” combination of hurdles secured the microbial stability and safety, as well as the sensory, nutritive and economic properties of Doodh Peda. There is considerable potential for a more logical approach, particularly targeting combination procedures and synergies that build on the existing “hurdle” techniques and their exploration and applications in order to improve quality and stability, i.e., total quality of foods.
Uncontrolled Keywords: Hurdle technology doodh peda indian traditional sweet preservation food
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Dec 2006
Last Modified: 18 Nov 2016 08:30
URI: http://ir.cftri.com/id/eprint/381

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