Development and evaluation of shelf stable retort processed ready-to-drink (RTD) traditional Thari Kanchi payasam in flexible retort pouches

Kumar, R.; Hafeeda, P.; Kathiravan, T.; Nadanasabapathi, S.; Mohammedali Shihab, C. P.

Development and evaluation of shelf stable retort processed ready-to-drink (RTD) traditional Thari Kanchi payasam in flexible retort pouches

2013

Kumar, R. | Hafeeda, P. | Kathiravan, T. | Nadanasabapathi, S. | Mohammedali Shihab, C. P.

Thari kanchi payasam is an Indian traditional delicacy was prepared as per traditional method. It is a light sweetened hot drink made from milk with very little semolina and seasoned with nuts and raisins, consumed during Ramzan fasting period. The Ready-to-drink packed in four layer retort pouches and processed in a steam-air retort with overriding pressure. Time-temperature data was collected during heat processing using an Ellab data recorder cum F0 integrator. The heat penetration characteristics were determined. The total process time (TB) was 35 min with a F0 value of 3.64. The product was evaluated for its shelf stability under ambient (27-30oC) and elevated (45oC) conditions for a period of 12 months. On storage, changes in moisture content, total fat, protein, free fatty acid (FFA), and Peroxide value (PV) were determined at every 3 month intervals. Moisture and protein content of the product did not show any significant changes, and the total fat content was found to decrease. FFA was found to increase 1.92 ± 0.01, 2.75 ± 0.01 at ambient and elevated temperature respectively, from an initial value of 0.281 ± 0.001. Microbiological analysis revealed that product was commercially sterile and fit for consumption. The samples were rated excellent by the taste panel and remained in good condition even after storage period.

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