International Journal of Processing and Post harvest Technology

T. N. Sandeep ¹, Sharanakumar Hiregoudar ², T. V. Arunkumar ², M. Lokesh ²

Affiliations
1 University of Agricultural Sciences, G.K.V.K., Bengaluru, Karnataka, IN
2 Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur, Karnataka, IN

Abstract

The study revealed the distinct variation in physical properties of three cultivars viz., Asha, Maruthi and Gulyal at moisture content of 10.47 per cent, 10.40 per cent and 10.13 per cent (d.b), respectively. The mean values for grain size were highest for Maruthi (5.97 mm) and followed by Gulyal (5.74 mm) and Asha (5.42 mm). The average sphericity varied from 0.790 to 0.921. The true density and bulk density were highest for Gulyal (1446 kgm^-3and 811.7 kgm^-3) and followed by Asha (1441 kgm^-3 and 806.7 kgm^-3) and Maruthi (1430 kgm^-3 and 797.7 kgm^-3), respectively. The porosity was found to be 44.8 per cent for Maruthi, 44.0 per cent for Asha and 43.8 for Gulyal. The surface area and volume were highest for Maruthi (1.118 cm2 and 0.111cm3) and followed by Gulyal (1.037 cm2 and 0.099 cm3) and Asha (0.923 cm2 and 0.083 cm3), respectively. The angle of repose was found to be 21.09⁰, 20.33⁰ and 20.15⁰ for Maruthi, Asha and Gulyal, respectively. The protein content was found to be highest in Asha (22.45 %) and followed by Gulyal (22.36 %) and Maruthi (21.04 %). The fat content was found to be highest in Maruthi (1.81 %) and followed by Gulyal (1.67 %) and Asha (1.65 %). The ash content and fibre content was found to be highest in Asha (3.78 % and 1.48 %) and lowest in Gulyal (3.50 % and 1.06 %) and in Maruthi (3.60 % and 1.06 %), respectively. Whereas, the carbohydrates was found to be highest in Maruthi (58.09 %) and followed by Gulyal (57.28 %) and Asha (56.17 %).

Keywords

Physico-chemical Properties, Pigeonpea

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K. Rajesh ¹, T. N. Sandeep ²

Affiliations
1 Department of Food and Agricultural Process Engineering Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, T.N., IN
2 Aicrp on Post Harvest Technology, University of Agricultural Sciences, G.K.V.K., Bengaluru, Karnatka, IN

Abstract

The objective of this study was to investigate physico-chemical properties, the microbial load and sensory properties changes of ready-to-eat product, egg with gravy packed in different packaging material and stored under various conditions. The experimental packaging material were: Retort pouches, Polypropylene (PP), Low density poly ethylene (LDPE) and storage conditions were: ambient (27±5 ^oC) and refrigerated (12 and 15^oC) conditions. The egg with gravy was stored for a period of 45 days and tested for pH of gravy, colour (albumin, yolk, and gravy), TSS, hardness, springiness and moisture content, microbial load and sensory assessment of odour, colour and appearance. Of the three packaging materials, retort pouch recorded a minimum bacterial load of 2.89 x 10² and 5.3 x 10² cfu/gram at 12 and 15^oC after 45 days of storage, respectively. According to the sensory evaluation, egg with gravy packed in PP and LDPE resulted unacceptable after 14 and 21 days of storage, respectively whereas the retort pouch-packed egg with gravy was still acceptable.

Keywords

Egg with Gravy, Packaging, Storage, Shelf Life, Sensory Evaluation

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