Development and evaluation of shelf stable retort processed ready-to-drink (RTD) traditional Thari Kanchi payasam in flexible retort pouches

Kumar R., . and Hafeeda P., . and Kathiravan T., . and Nadanasabapathi S., . and Mohammedali Shihab C. P., . Development and evaluation of shelf stable retort processed ready-to-drink (RTD) traditional Thari Kanchi payasam in flexible retort pouches. pp. 2247-2252. ISSN 22317546

Thari kanchi payasam is an Indian traditional delicacy was prepared as per traditional method. It is a light sweetened hot drink made from milk with very little semolina and seasoned with nuts and raisins consumed during Ramzan fasting period. The Ready-to-drink packed in four layer retort pouches and processed in a steam-air retort with overriding pressure. Time-temperature data was collected during heat processing using an Ellab data recorder cum F0 integrator. The heat penetration characteristics were determined. The total process time (TB) was 35 min with a F0 value of 3.64. The product was evaluated for its shelf stability under ambient (27-30oC) and elevated (45oC) conditions for a period of 12 months. On storage changes in moisture content total fat protein free fatty acid (FFA) and Peroxide value (PV) were determined at every 3 month intervals. Moisture and protein content of the product did not show any significant changes and the total fat content was found to decrease. FFA was found to increase 1.92 0.01 2.75 0.01 at ambient and elevated temperature respectively from an initial value of 0.281 0.001. Microbiological analysis revealed that product was commercially sterile and fit for consumption. The samples were rated excellent by the taste panel and remained in good condition even after storage period.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(05)%202013/27%20IFRJ%...

Abstract

Thari kanchi payasam is an Indian traditional delicacy was prepared as per traditional method. It is a light sweetened hot drink made from milk with very little semolina and seasoned with nuts and raisins consumed during Ramzan fasting period. The Ready-to-drink packed in four layer retort pouches and processed in a steam-air retort with overriding pressure. Time-temperature data was collected during heat processing using an Ellab data recorder cum F0 integrator. The heat penetration characteristics were determined. The total process time (TB) was 35 min with a F0 value of 3.64. The product was evaluated for its shelf stability under ambient (27-30oC) and elevated (45oC) conditions for a period of 12 months. On storage changes in moisture content total fat protein free fatty acid (FFA) and Peroxide value (PV) were determined at every 3 month intervals. Moisture and protein content of the product did not show any significant changes and the total fat content was found to decrease. FFA was found to increase 1.92 0.01 2.75 0.01 at ambient and elevated temperature respectively from an initial value of 0.281 0.001. Microbiological analysis revealed that product was commercially sterile and fit for consumption. The samples were rated excellent by the taste panel and remained in good condition even after storage period.

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Item Type:	Article
AGROVOC Term:	Milk
AGROVOC Term:	Semolina
AGROVOC Term:	Nuts
AGROVOC Term:	Raisins
AGROVOC Term:	Steam processing
AGROVOC Term:	Moisture content
AGROVOC Term:	Fat content
AGROVOC Term:	Protein content
AGROVOC Term:	Free fatty acids
AGROVOC Term:	Peroxides
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21345

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