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Shelf life extension of Indian traditional sweet based holige

Vaithegi, R. (2008) Shelf life extension of Indian traditional sweet based holige. [Student Project Report]

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Abstract

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: Student Project Report
Additional Information: In Indian food scenario, there are many lip-smacking Indian dishes that have won considerable acceptance in ready to eat form, both in international and domestic market. Considering the status of the sweet like holige which is only prepared by conventional or traditional method and also have a very low shelf life. So with the advancement in technology ‘retort processing’ can be adopted to these products along with the proper selection of suitable packaging material for the extensive shelf life. Water activity is one of the main hurdles, which decides the suitability of environment for the growth of various microorganisms. Water activity of holige ranges between 0.72%.This ranges was narrowed down to below 0.80 by optimizing the sugar concentration in the product. The 50% sugar concentration were studied, it was observed that water activity decreases. The main emphasis was given on the barrier property and the safety of the packaging materials. Sealing strength is expected to be good as it is constructed of aluminium foil (9 micron), PET (12.5 micron), CPP (75 micron).The products were retort processed at a suitable time temperature combination i.e. 95° C for 30 minutes to evaluate the effectiveness of the retort processing on the storage condition, the microbial analysis was done, which has given a satisfactory result. In the raw and traditionally cooked samples Total plate count and Staphylococcus aureus were observed got reduced in the retort processed sample due to heat treatment. Salmonella spp., Staphylococcus aureus, Coli form, and count were about to nil and yeast and mold count was also very negligible. To its sensory acceptance after the heat processing at quite high temperature for a considerable time, the sensory analysis has done by quality descriptive analysis. It can not be expected that the processed sample will get the same scoring as the fresh one though from the study it has seen that processed holige got the almost same sensory profile. The yellow colour of holige was most same for the initial and stored samples (7.5 to8.5). The brown spot differed significantly between the samples (≤ 0.05). Heated oil note was less than the initial samples. Compare to the stored holige samples during storage the samples decreased rancid note, hence scored line overall quality score which in not acceptable. With the background ot these results,this can be summarized that the possible interaction of sugarto lower the water activity han considerable influnced the growth of microorganisms present in the product. Severity of heat treatment given to product can also be decided considering the sugar concentration more the sugar, low temperature can be used so as to prevent browning. All the conditions is sugar content for low water activity and thermal processing, prevailing in the product gave synergetic effect making. Results indicated that retort processing of holige to extend the shelf life was suitable.
Uncontrolled Keywords: holige retort processing shelf life Traditional sweets
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 Oct 2008 11:00
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.com/id/eprint/8785

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