Steeping preservation of cauliflower with hurdle concept.

Cauliflower is a rich source of proteins, carbohydrates, vitamins and minerals and also a very important vegetable having maximum availability in tropical climate from November to February which causes glut in the market and consequently producers do not get remunerative prices. The partially blanched cauliflower pieces of 3-4 cm long having stalk upto 2 cm in length are steeped in different levels of sodium chloride (NaCl, 2-6 %) and acetic acid (1-2 %) along with 350 ppm sulphur dioxide (SO2) using modified response surface methodology (RSM). The cauliflower samples steeped in 4 % NaCl, 1 % acetic acid and 350 ppm SO2 were rated best with maximum mean overall acceptability (OAA) score (6.90) and minimum mean preference (6.25) to the experimental run consisting of 6 % NaCl, 2 % acetic acid and 350 ppm SO2 was noted after 120 days of storage. There has been sharp decrease in pH values after 15 days of storage in all the experimental run of preserved cauliflower samples. The maximum mean decrease in hardness values (15.20-0.55 g.cm) was obtained in steeped cauliflower samples consisting of 6 % NaCl, 2 % acetic acid and 350 ppm SO2 during storage for 120 days at room temperature. The decrease in extent of browning, ascorbic acid and total carotenoids content in cauliflower samples was reported in all the experimental runs during 120 days of storage at room temperature. The optimum concentration for maximum desirability in the preservation of cauliflower consisted of 3.5 % sodium chloride and 1.1 % acetic acid and 350 ppm SO2.

Process optimization for the manufacture of lemon based beverage from hydrolyzed whey.

Whey obtained during the manufacture of Cheddar cheese and paneer was lactose hydrolyzed to develop lemon based whey beverage. The lactose present in whey was hydrolyzed by Maxilact L-2000 lactase enzyme. Maximum (85-90%) hydrolysis in cheese and paneer whey was optimized with enzyme concentration of 0.4% at pH 6.75 after incubation at 40 °C for 3 h. The sweetness level in hydrolyzed whey was equivalent to 2.5% sucrose solution. Response surface methodology was used to optimize the levels of sugar, lemon juice, lemon flavor and stabilizer i.e. carboxyl methyl cellulose (CMC). The most acceptable lemon based beverage contained 8, 4, 0.1 and 0.05% of sugar, lemon juice, lemon flavor and CMC, respectively. The beverage had greater acceptability to judges after heat treatment at 90 °C for 2 min than the heat treatment of 5 psi for 5 min.

Shelf-life and microbiological safety studies of refrigerated petha sweet.

This study was conducted at Indian Institute of Vegetable Research, Varanasi (I.I.V.R.), Uttar Pradesh from 2006 to 2009 for evaluating comparative physico-chemical, microbiological and sensory attributes of crystallized and Kashi petha at refrigerated storage (4 ± 1 °C) condition up to 90 days. The petha were manufactured using 2 varieties of ash gourd developed at I.I.V.R. i.e.; Kashi Dhawal and Kashi Ujwal, selected based on different parameters suitable for petha sweet preparation. The used packaging materials for storage studies were laminated pouch, low density polyethylene, high density polyethylene. The physiochemical analysis and sensory evaluation were performed at 15 days interval upto 90 days for storage study in both Kashi Petha and crystallized petha, while microbial observation was recorded up to 90 days in crystallized petha and up to 50 days Kashi Petha. Physico-chemical analysis exhibited the continuous increase in moisture (25.79-26.80 % and 31.68-32.63 %) and titratable acidity (0.022-0.029 %) and (0.022-0.030 %) and reduction in ascorbic acid content (5.50-5.00 mg/100 g and 5.12-4.84 mg/100 g), respectively in crystallized and Kashi petha. The increasing trend in microbial population was more pronounced in Kashi petha in comparison to crystallized petha. The spoilage bacteria included Bacillus spp., Staphylococcus spp. and lactic acid bacteria while Aspergillus, Penicillium and Saccharomyces were observed among fungal contaminants. The bacteria, yeast and mold were identified on the basis of cultural, morphological and biochemical characterization with respect to storage period. On the basis of the overall findings of comparative physico-chemical, microbiological and sensory evaluation, 30 and 50 days of storage was considered as safe for the consumption of Kashi and crystallized petha, respectively under refrigerated environment (4 ± 1 °C).