STANDARDIZATION OF READY-TO-DRINK (RTD) DAL PAYASAM WITH COCONUT MILK
2025
Ayyavoo Preamnath Manoharan | Anbu Thamizhan | Dharani Muthusamy
The present study aimed to develop and standardize RTD dal payasam prepared with coconut milk by replacing bovine milk by cooking dal (moong dal/ split yellow lentils) in coconut milk with added nuts, sugar and shredded coconut. The product was prepared with total solids of 22-23% as per commercial purpose. Three different trials (P1, P2 and P3) with varying quantities of dal (150g, 200g and 250g), jaggery (250g, 150g and 200g) and coconut milk of 200ml (based on preliminary study) was studied. The optimized dal payasam was filled in cans and retort processed at 121.1ºC and overpressure of 1.29 bar with steam pressure of 1 bar. Lethality time (F0) of 16.7 min and Total Process Time of 34.2 to 38.7 min was calculated by predictive thermal process modeling. Sensory evaluation of P1, P2 and P3 concluded that P3 with 250g moong dal, 200g jaggery, 200 ml coconut milk was highly preferred by sensory panelists. The finalized trial was further studied for its physico-chemical properties for 60 days at refrigerated (4±2ºC) and room temperature (25±2ºC). The study concluded that retort processed Ready-to-Drink dal payasam packed in cans was safe to consume upto 60 days of storage.
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