Process optimization for the production of ready-to-cook carrot halwa
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Authors
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Arvind Kumar
CENTRE OF FOOD SCIENCE AND TECHNOLOGY, INSTITUTE OF AGRICULTURAL SCIENCES, BANARAS HINDU UNIVERSITY
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Pavan Choudhary
CENTRE OF FOOD SCIENCE AND TECHNOLOGY, INSTITUTE OF AGRICULTURAL SCIENCES, BANARAS HINDU UNIVERSITY
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Shikha Pandhi
CENTRE OF FOOD SCIENCE AND TECHNOLOGY, INSTITUTE OF AGRICULTURAL SCIENCES, BANARAS HINDU UNIVERSITY
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Dinesh Chandra Rai
DEPARTMENT OF ANIMAL HUSBANDRY & DAIRYING,
INSTITUTE OF AGRICULTURAL SCIENCES, BANARAS HINDU UNIVERSITY
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Veena Paul
CENTRE OF FOOD SCIENCE AND TECHNOLOGY, INSTITUTE OF AGRICULTURAL SCIENCES, BANARAS HINDU UNIVERSITY
Keywords:
Carrot halwa, Convenience, Instant, Ready-to-cookAbstract
Increasing prevalence of nuclear family among the population as well as changing lifestyles have subjected consumers towards the adoption of instant food at the global level. Increasing popularity of ready-to-cook (RTC) foods amongst the consumers owing to convenience in their preparation, handling as well as their longer shelf life had encouraged the development of a variety of instant foods by various food processors. The term ‘ready-to-cook’ refers to simple, quick, and convenient food, which is easy and quicker to cook apart from being hygienic and free from contamination. The present study aims at the optimization of the recipe for the development of ready-to-cook carrot halwa based on color, texture, and sensory characteristics such as appearance, odor, taste, and overall acceptability. The sample (H4) with desirable red color, best organoleptic properties, and least hardness was selected for the proximate analysis.References
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