STANDARDIZATION OF READY-TO-DRINK (RTD) DAL PAYASAM WITH COCONUT MILK

Ayyavoo Preamnath Manoharan; Anbu Thamizhan; Dharani Muthusamy

doi:10.56093/ijvasr.v52i6.149455

Authors

Ayyavoo Preamnath Manoharan Professor and Head, Department of Food Process Engineering, College of Food and Dairy Technology, TANUVAS, Chennai – 600 052
Anbu Thamizhan B.tech Student, Department of Food Process Engineering, College of Food and Dairy Technology ,TANUVAS, Chennai – 600 052
Dharani Muthusamy Ph.D. Scholar, Department of Dairy Chemistry, College of Food and Dairy Technology, TANUVAS, Chennai – 600 052

https://doi.org/10.56093/ijvasr.v52i6.149455

Keywords:

Dal payasam, traditional dairy product, retort processing, coconut milk, F0 value

Abstract

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.

Downloads

Download data is not yet available.

References

Abhishek, V., Kumar, R., George, J., Nataraju, S., Lakshmana, J.H., Kathiravan, T. and Madhukar, N. (2014). Development of retort process for ready-to-eat (RTE) soy-peas curry as a meat alternative in multilayer flexible retort pouches. International Food Research Journal, 21(4).

Agathian, G., Nataraj, S., Shashikanth Singh, Sabapathy, S.N. and Bawa, A.S. (2009). Development of shelf stable Retort pouch processed Ready-to-eat Dal Makhani. Indian Food Packer, 7: 55 - 62.

AOAC. (1995). Official Methods of Analysis (16th ed.). Arlington: AOAC Press.

Ball, C.O. (1923). Thermal Process Time for Canned Food – Nat. Research Council. Vol. 7-1, No. Bulletin of the National Research Council. Vol. 7, Part 1; October 1923, Number 37.

Barela, S.R. and Shelke, R.R. (2017). Studies on Acceptability, Chemical Composition and Cost Structure of Kheer Prepared from Cow Milk Blended with Coconut Milk. International Journal of Current Microbiology and Applied Sciences, 6(11): 2527 - 2532.

Belewu, M.A., Belewu, K.Y. and Bamidele, R.A. (2010). Cyper-coconut yoghurt: preparation, compositional and organoleptic qualities. African Journal of Food Science and Technology, 1(1): 010 - 012.

Chaim H. Mannheim, Jian X. Liu and Seymour G. Gilbert (1994). Control of water in foods during storage. Journal of Food Engineering, 22(4): 509 - 532.

Chavhan, S.N., Atkare, V.G. and Kavita, K. (2019). Utilization of khamang rice (Oryza sativa) for the preparation of kheer. Journal of Soils and Crops, 29(1): 170 - 175.

Friso, D. (2013). A New Mathematical Model for Food Thermal Process Prediction. Modelling and Simulation in Engineering. 2013. 1-8. 10.1155/2013/569473.

FSSAI, (2019). Food Safety and Standards Regulations, Ministry of Health and Family Welfare, New Delhi, 312.

Gautam, A.K., Jha, A., Jafri, M. and Kumar, A. (2014). Optimization of a process for shelf‐stable dietetic Chhana kheer and changes in physicochemical properties during storage. International Journal of Dairy Technology, 67(1): 73 - 81.

Jha, A., Patel, A.A., Gopal, T.K. and Nagarajarao, R.C. (2011). Development of a process for manufacture of long‐life dairy dessert kheer and its physicochemical properties. International Journal of Dairy Technology, 64(4): 591 - 597.

Keogh, M.K. (1970). New dairy products some recent developments in sterilized canned desserts. Farm-and Food Research, 1(5): 105 - 106.

Kramer, A. (1977). Effect of storage on nutritive value of food 1. Journal of Food Quality, 1(1): 23 - 55.

Kumar, R., Nataraju, S., Jayaprahash, C., Sabhapathy, S.N. and Bawa, A.S. (2007). Development and evaluation of retort pouch processed ready–toeat coconut kheer. Indian Coconut Journal, 37(10): 2 - 6.

Mohammed ali Shihab, C. P., Hafeeda, P., Kumar, R., Kathiravan, T., and Nadanasabapathi, S. (2013). Development and evaluation of shelf stable retort processed ready-to drink (RTD) traditional Thari Kanchi payasam in flexible retort pouches. International Food Research Journal, 20(4) 1765 – 1770.

Patashnik, M. (1953). A simplified procedure for thermal process evaluation. Food Technology, 7(1): 1 - 6.

Rangappa, K.S. and Achaya, K.T. (1974). Indian Dairy Products, pp. 104 – 115. Bombay: Asia Publishing House.

Rasane, P., Singhal, S., Kaur, S., Singh, J. and Sarma, C. (2019). Indigenous Products of the Indian Subcontinent Containing Cereals and Dairy: From Tradition to Commercialization. Current Nutrition and Food Science, 15(6): 536 - 547.

Reguła, A. (2007). Free fatty acid profiles of fermented beverages made from ewe’s milk. Le Lait, 87(1): 71 - 77.

Seow, C.C. and Gwee, C.N. (1997). Review, coconut milk: chemistry and technology. Journal of Food Science and Technology, 32(3): 189 - 201.

Snedecor, G.W. and Cochran, W.G. (1989). Statistical Methods, 8th edition, Iowa State University press, Ames.

Stumbo, C.R. (1973). Thermo bacteriology in food processing (2nd ed.). New York: Academic Press, pp. 93 – 120.

Unnikrishnan. V., Bhavadasan, M.K., Nath. B.S., Vedavathi, M.K. and Balasubramanya, N.N. (2000). Payasam and sweet delicacy. Indian Dairyman, 52(10): 37 - 42.

Zhucheng, Z. (2018). Retort Process Calculation. Available at: http://www. retortmachine.net, p 527.