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Not AvailableA study was conducted to develop ready to eat Indian mackerel curry in semi rigid containers having very good barrier properties. The effect of thermal processing on the shelf life of the product was investigated. The ready to eat Indian mackerel curry was processed in a still water spray retort to an F0 value of 8.94 minutes. Heat penetration characteristics were studied from the time temperature profile obtained during processing. The recorded data was analyzed and heat penetration data were plotted on a log paper with temperature deficit against time. Lag factor for heating ,slope of the heating curve, initial temperature deficit, final temperature deficit ,time in minutes for sterilization at retort temperature and lag factor for cooling were determined. The Ball’s process time and total process time was determined. The thermally processed mackerel curry was stored at ambient temperature and analysed for changes in biochemical, textural and sensorial characteristics for a period of 14 months. Microbiological analysis performed showed that the product was commercially sterile. The biochemical parameters like TVBN, TMA, and TBA showed an increase during the period of storage but was within the limits for 14 months of storage. The TVB N and TMA values were 14 mg per cent and 1.4 mg per cent respectively in the 1st month which increased to 34.7 mg per cent and 14.05 mg per cent respectively in the 14th month of storage. The product was accepted by the sensory panel upto a period of 14 months with an overall acceptability score of 8.5 during the 1st month, which decreased to 4.5 in the 14th month.Not Availabl

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Not AvailableFiber intake improves gut health and prevents non-communicable diseases. The current study investigates the substitution of carrageenan in white bread and evaluates its effect on the physiochemical and structural characteristics of bread. The 100% wheat flour was used as control and the test sample contained 4% carrageenan. The physio-chemical analysis showed that carrageenan-substitution improved the hydration properties of the flour. Carrageen substituted bread had reduced the loaf volume. The fiber content in carrageenan-substituted bread was noticeably higher (9.4 g % ) than control (3.5 g % ). Crude lipid (4.6 g % ) and protein (7.0 g % ) content improved with carrageenan-substitution. The mineral contents (Na, K, Mg, Ca, Fe, and Zn) were increased in carrageenan-breads. The texture profile analysis showed a decreased hardness and improved springiness (5.3 mm) in carrageenan-bread.Not Availabl

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Not AvailableA study was conducted to develop ready to eat Indian mackerel curry in semi rigid containers having very good barrier properties. The effect of thermal processing on the shelf life of the product was investigated. The ready to eat Indian mackerel curry was processed in a still water spray retort to an F0 value of 8.94 minutes. Heat penetration characteristics were studied from the time temperature profile obtained during processing. The recorded data was analyzed and heat penetration data were plotted on a log paper with temperature deficit against time. Lag factor for heating ,slope of the heating curve, initial temperature deficit, final temperature deficit ,time in minutes for sterilization at retort temperature and lag factor for cooling were determined. The Ball’s process time and total process time was determined. The thermally processed mackerel curry was stored at ambient temperature and analysed for changes in biochemical, textural and sensorial characteristics for a period of 14 months. Microbiological analysis performed showed that the product was commercially sterile. The biochemical parameters like TVBN, TMA, and TBA showed an increase during the period of storage but was within the limits for 14 months of storage. The TVB N and TMA values were 14 mg per cent and 1.4 mg per cent respectively in the 1st month which increased to 34.7 mg per cent and 14.05 mg per cent respectively in the 14th month of storage. The product was accepted by the sensory panel upto a period of 14 months with an overall acceptability score of 8.5 during the 1st month, which decreased to 4.5 in the 14th month.Not Availabl

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Not AvailableCage culture of tilapia is an upcoming technology targeted to increase the production. The high production necessitates the development of better post-harvest practices for efficient use of tilapia. To improve the utilization, retort processed ready to eat (RTE) Malabar style curry was prepared using fried and non-fried tilapia and the thermal process characteristics along with sensory and microbiological parameters were studied. The come up time (CUT) for the steam retort was observed to be 3 min. The non-fried and fried tilapia were sterilized to the lethality values (F0) of 8.78 and 10.11, respectively. The heating and cooling lag factors for fried tilapia curry were markedly different from non-fried tilapia curry. The Ball’s process time for fried tilapia curry was found to be higher compared to non-fried tilapia curry .Both the products were found to be commercially sterile. Sensorily, both fried and non-fried tilapia in RTE form were accepted by the panellists.Not Availabl

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Not AvailableChocolate is a very popular food product that is relished by millions of people for its unique, rich and sweet taste. The health benefits of chocolate are immense which is attributed to its high polyphenolic content. In the current study, the diet chocolates using natural and artificial sweeteners were developed. Also, the jackfruit seed powder after fermentation (anaerobic and aerobic) was used to replace cocoa powder by 10%. The physiochemical and glycemic index of the chocolates were analyzed. The physiochemical analysis of the chocolates indicated that substitution of jackfruit seed powder did not alter significantly the proximate composition. It was found out that the glycemic index and glycemic load of the chocolates were significantly lower than commercial milk chocolate, which makes it a suitable food product for diabetic and other groups. The samples were packed in pouches made of metallised polyester films laminated with polyethylene for storage studies. Instrumental textural studies were in concordance with sensory observation, indicating that the product remained stable for 3 months at room temperature (26°C ± 2°C). The color of the product remained similar throughout the storage period indicating stable structural and surface characteristics. Hence, the chocolates developed using natural and artificial sweeteners have low GI and will minimize the risk of several chronic diseases including diabetes and the use of jackfruit seed powder as a substitute for cocoa powder has not altered any of the characteristic features of chocolate.Not Availabl