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Microbiological Study of Thermal Processed Chapati

Mythili, R. (2009) Microbiological Study of Thermal Processed Chapati. [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: Food has been a basic part of our existence. Food is that which nourishes the body. In short food is the raw material from which our body is made. Food safety is a crucial importance to the consumer, food industry and economy. Food safety relates to public health and to security against bioterrorism. It is particularly important because of the increase in the consumption of Ready-To-Eat products, minimally processed foods and pre-cut fruits and vegetables. To ensure food safety, currently many food processing technologies with application of scientific principles for the preservation or modification of foods to make safe, appealing products with a uniformly high quality have emerged. Traditional Indian baked food – chapati was selected for challenge test and thermal processing. Chapatis prepared were preprocessed by thermal processing to ensure the absence of microflora. It was then spiked with pathogenic and spoilage microorganisms like S. aureus, E. coli, B. cereus spores, B. fulva and S. cerevisiae and thermal processed at three different levels - 95ºC for 2 minutes, 4 and 8 minutes. The microbiological analysis revealed that all the three levels of retort processing conditions were effective in killing the spiked microflora. This investigation work was significant in optimising the retort processing condition of 95ºC for 2 minutes there by restoring the nutritional and sensory attributes of thermal processed chapati.
Uncontrolled Keywords: Traditional Indian baked food chapati thermal processing microbiology
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 29 Microbiological food
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jun 2009 11:53
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8956

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