Shelf life extension of Indian traditional milk based and non milk based payasam

Gopa, Sarkar (2008) Shelf life extension of Indian traditional milk based and non milk based payasam. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The core objective of this investigation is to change the Indian traditional food scenario from the household to the industrial to make it marketable with an extensive shelf life. Under this course of study first the product recipe and the process is optimally standardized by the heat penetration study and then it was subjected to heat processing in retort pouches. After that the shelf life study was carried out under two different conditions and the products have been analyzed after each predestined intervals to know its microbiological stability and sensory acceptance.
Uncontrolled Keywords:	payasam kheer traditional sweet delicacy safety packaging material retort processing shelf life non- milk based Indian traditional sweet dishes
Subjects:	600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging 600 Technology > 08 Food technology > 18 Processed foods
Divisions:	Food Packaging Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Nov 2008 04:25
Last Modified:	28 Dec 2011 10:06
URI:	http://ir.cftri.res.in/id/eprint/8833

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