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Thermal Processing of Traditional Fermented Pearl Millet Porridge in Ready-to-Eat (RTE) Form


Affiliations
  • Tamil Nadu Veterinary and Animal Sciences University, Department of Food Process Engineering, College of Food and Dairy Technology, Chennai, India
     

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“Millet Porridge” is a south Indian beverage prepared by double fermentation of millet flour with broken rice is popularly called as ‘koozh’ in tamil. Pearl millet porridge packed in retortable pouches was thermally processed to enhance the shelf life. The Ball’s Process time and F0 value obtained were 17 min and 3 min respectively. The retort pouches were stored at room temperature and analysed for changes in physico-chemical, microbiological and sensory properties at 0th, 60th, 120th and 180th days of storage. During storage, acidity increased with decrease in pH; moisture and ‘Nitrogen Free Extract’ content changed significantly, whereas no significant difference was seen in crude protein, crude fibre, fat and total ash. The microbiological analysis showed the absence of total plate count, Escherichia coli and yeast /mold on retort processed porridge whereas it was observed before processing. Sensory evaluation revealed that the porridge was within the acceptable limit during 180 days of storage at ambient conditions.

Keywords

Pearl Millet Porridge, Retort Processing, Retortable Pouches, RTE, Thermal Processing.
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  • Thermal Processing of Traditional Fermented Pearl Millet Porridge in Ready-to-Eat (RTE) Form

Abstract Views: 169  |  PDF Views: 0

Authors

Anu Ranjani P.
, India
Karthiayani A.
, India

Abstract


“Millet Porridge” is a south Indian beverage prepared by double fermentation of millet flour with broken rice is popularly called as ‘koozh’ in tamil. Pearl millet porridge packed in retortable pouches was thermally processed to enhance the shelf life. The Ball’s Process time and F0 value obtained were 17 min and 3 min respectively. The retort pouches were stored at room temperature and analysed for changes in physico-chemical, microbiological and sensory properties at 0th, 60th, 120th and 180th days of storage. During storage, acidity increased with decrease in pH; moisture and ‘Nitrogen Free Extract’ content changed significantly, whereas no significant difference was seen in crude protein, crude fibre, fat and total ash. The microbiological analysis showed the absence of total plate count, Escherichia coli and yeast /mold on retort processed porridge whereas it was observed before processing. Sensory evaluation revealed that the porridge was within the acceptable limit during 180 days of storage at ambient conditions.

Keywords


Pearl Millet Porridge, Retort Processing, Retortable Pouches, RTE, Thermal Processing.



DOI: https://doi.org/10.21048/IJND.2021.58.1.26876