Thumbnail Image

Theses

Browse

20181
Reset filters
Subject: Food Science and Technology × Author: Bansal, Amit × Start date: 2018 × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Standardization of processing technology for instant kadhi premix
    (CCSHAU, 2018) Bansal, Amit; Rekha
    The present investigation ―Standardization of processing technology for instant Kadhi premix‖ was conducted with objectives to develop instant kadhi premix, and evaluate to the quality and shelf life of the product during storage. Instant kadhi premix consisted of the kadhi powder, seasoning and dried vegetables (optional) packed separately. Kadhi was prepared from besan, turmeric and salt along with curd and buttermilk. It was freeze dried and tray dried; finely ground to form powder and packed in aluminium and polypropylene pouches. Seasoning was prepared from partially dried (microwave) and onion and garlic. The developed product was evaluated at 15 days intervals for its quality and shelf life during the 90 days of storage. Physico-chemical, the moisture, crude protein, crude fat, crude fibres, ash, carbohydrates and energy of kadhi powder prepared from curd and buttermilk ranged (4.70 and 4.93%), (8.79 and 9.57%), (2.90 and 5.10%), (4.90 and 5.87%), (8.46 and 10.15%), (71.10 and 73.94%) and (675-726Kcal). Moisture, water activity, non-enzymatic browning, acidity, free fatty acids and peroxide value significantly increased while rehydration ratio was significantly decrease during three months storage with time. Instant kadhi reconstituted from instant kadhi premix was acceptable during the storage. The freeze dried kadhi prepared from buttermilk was more acceptable than tray dried kadhi prepared from curd. Instant kadhi premix packed in aluminium laminated pouches had better storage quality over the product packed in polypropylene pouches. The instant kadhi premix took 3 minutes and 30 seconds for reconstitution in boiling water. The cost of 25 g kadhi powder prepared from curd using freeze drying method was `128.80 instant premix powder (with seasoning) followed by kadhi prepared from curd using tray drying `31.36, kadhi from buttermilk using freeze drying `108.61and kadhi prepared from buttermilk using tray drying `128.80 providing 270 ml of kadhi sufficient for one serving.