ABSTRACT
A study has been undertaken to optimize ingredient proportions for preparation of chhenapoda and the effect of retort processing on its quality and storability. Chhenapoda was prepared from cottage cheese with standard practices followed by confectioners using different levels of semolina (0, 50, 100, 150, 200 g) and sugar (0, 100, 200, 300, 400 g) per kg cheese and ingredient proportion was optimized based on sensory scores. Prepared chhenapoda sample of 200 g were packed in pre-fabricated 3 side seal multilayer laminated retortable pouches, hermetically sealed and retort processed at different temperatures (100, 110 and 120 °C) and time intervals (15, 30 and 45 min). It was found from Response Surface Methodology (RSM) technique that addition of 18.5% sugar and 7.5% semolina with cottage cheese was optimum for chhenapoda preparation. Microbiological analysis showed that total plate count and yeast and mould count (YMC) decreased from 110 × 107 to 4 × 104 and YMC from 3 × 103 to 0 respectively during retort processing (30 min thermal processing in laminated pouch at 120 °C). From the storage study, it can be concluded that retort processing of chhenapoda in laminated pouch at 120 °C for 30 min resulted in microbiological safe and sensory acceptable product which could be stored up to 30 days under refrigerated condition.
ABSTRACT
An experimental oil refining unit has been developed and tested for sunflower oil. Crude pressed sunflower oil obtained from a local oil mill was refined using chemical method by degumming, neutralization, bleaching and dewaxing. The quality and composition of crude and refined oil were analysed compared. Reduction in phosphorous content from 6.15 ppm to 0, FFA content from 1.1 to 0.24 % (oleic acid), peroxide value from 22.5 to 7.9 meq/kg, wax content from 1,420 to 200 ppm and colour absorbance value from 0.149 to 0.079 (in spectrophotometer at 460 nm) were observed from crude to refined oil. It was observed that refining did not have significant effect on fatty acid compositions as found in the percentage peak area in the GC-MS chromatogram. The percentage of unsaturated fatty acid in both the oils were recorded to be about 95 % containing 9-Octadecenoic acid (Oleic acid) and 11,14-Eicosadienoic acid (elongated form of linoleic acid). The research results will be useful to small entrepreneurs and farmers for refining of sunflower oil for better marketability.
ABSTRACT
Ginger (Zingiber Officinale, Cv. Suprava) slices (4 mm thick) were dehydrated at 25°, 40°, 50° and 60 °C with three different microwave power levels, viz. 120, 240, and 360 W in microwave assisted convective dryer up to 0.07 g moisture/g dry solid to observe the feasibility of microwave assisted convective drying for ginger. The samples were also dried without application of microwaves (0 W) at the above air temperatures. The final product quality was compared in terms of rehydration characteristics, oleoresin and volatile oil contents, hardness, color and organoleptic quality. The maximum rehydration ratio of 3.86 ± 0.06 was obtained at 50 °C without application of microwaves and was followed by 120 W-40 °C combination treatment (3.64 ± 0.15). The minimum rehydration ratio was 2.34 ± 0.20 for 360 W with 60 °C. The yield of oleoresin content was higher for 120 W as compared to other power levels, which ranged between 5.12 ± 0.85% and 6.34 ± 0.89%. The maximum retention of oleoresin was observed in case of 120 W-40 °C. The samples dried with microwave power level of 120 W also gave better yields of volatile oil as compared to other power levels. The best color was observed at 120 W-50 °C and 120 W-60 °C conditions with Hunter 'a' (redness) values at 0.50 ± 0.03 and 0.35 ± 0.03, respectively. The sensory analysis also indicated that drying at 120 W-50 °C and 240 W-50 °C combinations gave the most acceptable quality product. Drying ginger with 120 W-50 °C combination helped in a saving of 53% and 44% in drying time as compared to hot air drying at 50° and 60 °C, respectively. Drying at 240 W-50 °C also gave a reasonably acceptable quality product with a net saving of 91% and 89% in drying time as compared to hot air drying at 50° and 60 °C, respectively. However, on the basis of rehydration characteristics, the acceptable process conditions were hot air drying at 50° or 60 °C, or with the 120 W-40 °C combination.
