Development of jack fruit based ready to cook (RTC) instant mixes
By: Liji A J.
Contributor(s): Suma Divakar(Guide).
Material type:
BookPublisher: Vellayani Department of Home Science, College of Agriculture 2014Description: 154p.Subject(s): Home ScienceDDC classification: 640 Online resources: Click here to access online Dissertation note: MSc Abstract: The study entitled “ Development of jack fruit based Ready To Cook (RTC) instant mixes ” was conducted in the Department of Home Science, College of Agriculture, Vellayani during the period of 2012-2014 with the objective of to develop value added products from raw jackfruit and to evaluate its quality parameters.
The Koozha type was selected because of its less popularity compared to Varikka. Three popular raw jack fruit based dishes of Kerala 'namely' Avial', 'Koottu' and 'Olath' were identified for standardization.
The preliminary processing methods for each of the products were standardised with respect to size of the jack fruit slices, blanching and immersion in various pre-treatment media in different time durations. The adjuncts in the mixes in various proportions were formulated and dehydrated at 65°C till crisp. These formulations were cooked and evaluated for sensory quality. Cooking methods were optimized with respect to reconstitution time, cooking procedures, cooking time and additional ingredients to be added while cooking.
The standardised products were evaluated for their shelf life and these products were packed in PE and laminated pouches. They were stored in ambient conditions for three months. During the storage period yeast colonies were found in 'Koottu' mixes packed in PE pouches.
The physical quality of the three mixes were evaluated with respect to appearance, moisture, yield, physiological loss of weight, rehydration ratio and bulk density. The proximate composition of the three products were studied. Calorie, fat and fibre content were found to be higher in Avial mix.
Consumer preference study indicated that avial mix was more acceptable amongst the subjects.
These products if popularised could overcome the cumbersome handling procedures of jackfruit and make it more popular among the urban classes.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | Reference Book | 640 LIJ/DE (Browse shelf) | Not For Loan | 173465 |
Browsing KAU Central Library, Thrissur Shelves , Shelving location: Theses , Collection code: Reference Book Close shelf browser
MSc
The study entitled “ Development of jack fruit based Ready To Cook (RTC) instant mixes ” was conducted in the Department of Home Science, College of Agriculture, Vellayani during the period of 2012-2014 with the objective of to develop value added products from raw jackfruit and to evaluate its quality parameters.
The Koozha type was selected because of its less popularity compared to Varikka. Three popular raw jack fruit based dishes of Kerala 'namely' Avial', 'Koottu' and 'Olath' were identified for standardization.
The preliminary processing methods for each of the products were standardised with respect to size of the jack fruit slices, blanching and immersion in various pre-treatment media in different time durations. The adjuncts in the mixes in various proportions were formulated and dehydrated at 65°C till crisp. These formulations were cooked and evaluated for sensory quality. Cooking methods were optimized with respect to reconstitution time, cooking procedures, cooking time and additional ingredients to be added while cooking.
The standardised products were evaluated for their shelf life and these products were packed in PE and laminated pouches. They were stored in ambient conditions for three months. During the storage period yeast colonies were found in 'Koottu' mixes packed in PE pouches.
The physical quality of the three mixes were evaluated with respect to appearance, moisture, yield, physiological loss of weight, rehydration ratio and bulk density. The proximate composition of the three products were studied. Calorie, fat and fibre content were found to be higher in Avial mix.
Consumer preference study indicated that avial mix was more acceptable amongst the subjects.
These products if popularised could overcome the cumbersome handling procedures of jackfruit and make it more popular among the urban classes.
There are no comments for this item.