Development of Ambient Stable Retort Pouch Processed Ramasseri Idli
Krishnaprabha1, K.P. Sudheer2, N. Ranasalva3, S. Rajani4, P.R. Rohitha5
1Krishnaprabha, Assistant Professor, Vignan’s University, Guntur (Andhra Pradesh), India.
2Dr. Sudheer K.P., Associate Director of Research, HOD and ICAR National Fellow, KAU- Kerala Agricultural University, Kerala, India.
3Dr. Ranasalva, Assistant Professor, Indian Institute of Plantation Management, Bangalore (Karnataka), India.
4Rajani S, Mothers Agro Food Limited Angamaly Kerala, Quality Control Executive, Kerala, India.
5Rohitha P.R., Lecturer, College of Dairy Science and Technology, Wayanad, Kerala, India.
Manuscript received on November 15, 2019. | Revised Manuscript received on November 23, 2019. | Manuscript published on November 30, 2019. | PP: 1503-1507 | Volume-8 Issue-4, November 2019. | Retrieval Number: D7635118419/2019©BEIESP | DOI: 10.35940/ijrte.D7635.118419
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Development retort pouch packaged Ramasseri idli was undertaken with specific objectives of standardisation of thermal process in retort pouch package, shelf life study and quality evaluation. The Ramasseri idli, an indigenous cereal- legume based food of south India, was procured and packaged in retort pouches with one idli in each pouch. The idlis were pasteurized at different time temperature combinations to achieve desired F0 values (110°C for F0=3 min, 110°C for F0=6 min 100°C for F0=3 min, 110°C for F0=6 min). After thermal processing the pouches were stored for shelf life studies under ambient storage (28°C) and refrigerated storage (7°C). The processed product was analysed for microbial and physico-chemical qualities viz; moisture content, pH, water activity, colour and texture using standard procedure at regular intervals. Based on physico-chemical characteristics and sensory evaluation, the thermal processed Ramasseri idli at 100°C for F0=6 min and stored under refrigeration showed best results up to three week of storage among the four treatments. The microbial analysis also showed that the product was safe up to 3 weeks of storage.
Keywords: Ramasseri Idli, Chutney Powder, Retort Pouch Processing, F0 Value, D Value, RTE Foods.
Scope of the Article: Neural Information Processing.