Development and quality evaluation of thermally processed cassava in retort pouch
By: Rasmi Janardhanan.
Contributor(s): Rajesh G K (Guide).
Material type:
BookPublisher: Tavanur Department of Processing and Food Engineering, Kelappaji College of Agricultural Engineering and Technology 2018Description: ix,151p.Subject(s): Processing and Food EngineeringDDC classification: 631.56 Online resources: Click here to access online Dissertation note: MTech Abstract: Cassava (Manihot esculenta Crantz), popularly known in India as
tapioca, is one of the important food crops providing livelihoods and food
security for millions of people in the tropical regions. High moisture content of
cassava, leads to early deterioration due to microbial attack and also makes it
susceptible to desiccation and mechanical injury. Therefore effort has to be put
in so that cassava is made available to all the people year-round either in raw,
preserved or processed manner. Therefore, an investigation has been taken up
to develop and optmise a process protocol, which could contribute to cassava
based industries. The study was conducted on two varieties of cassava namely,
Sree Jaya and M-4. The physicochemical analysis of both the varieties were
conducted and recorded. The blanching time at 100 ̊C was optimized and
quality improvement with addition of 0.1 per cent guar gum was conducted.
The blanching time for M-4 was optimised as 5 minutes in 0.1 per cent guar
gum and for Sree Jaya the blanching time was optmised as 15 minutes in 0.1
per cent guar gum. Calcium chloride brine with 0.4 per cent concentration was
selected as the filler solution. Thermal processing was conducted at 100, 110,
121 ̊C with different time combinations. The retort pouch processing
parameters were optimised and the shelf life studies of the microbiologically
safe samples were conducted for six months at refrigerated condition and three
months at ambient conditions. From the storage studies and the sensory analysis
it was concluded that Sree Jaya thermally processed at 110 ̊C for 20 minutes
with F0 2.1 and M-4 thermally processed at 110 ̊C for 40 minutes with F0 6.1
are the best thermal processing treatments. The quality parameters and the
sensory attributes of the processed cassava were best throughout the storage
period. The cost of one pouch of 100 g was estimated to be Rs.19.20/- only.
The optimised treatment resulted in a product which resembled the fresh
sample, available to the consumers in a ready to eat form throughout the year.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | Reference Book | 631.56 RAS/DE (Browse shelf) | Not For Loan | 174488 |
MTech
Cassava (Manihot esculenta Crantz), popularly known in India as
tapioca, is one of the important food crops providing livelihoods and food
security for millions of people in the tropical regions. High moisture content of
cassava, leads to early deterioration due to microbial attack and also makes it
susceptible to desiccation and mechanical injury. Therefore effort has to be put
in so that cassava is made available to all the people year-round either in raw,
preserved or processed manner. Therefore, an investigation has been taken up
to develop and optmise a process protocol, which could contribute to cassava
based industries. The study was conducted on two varieties of cassava namely,
Sree Jaya and M-4. The physicochemical analysis of both the varieties were
conducted and recorded. The blanching time at 100 ̊C was optimized and
quality improvement with addition of 0.1 per cent guar gum was conducted.
The blanching time for M-4 was optimised as 5 minutes in 0.1 per cent guar
gum and for Sree Jaya the blanching time was optmised as 15 minutes in 0.1
per cent guar gum. Calcium chloride brine with 0.4 per cent concentration was
selected as the filler solution. Thermal processing was conducted at 100, 110,
121 ̊C with different time combinations. The retort pouch processing
parameters were optimised and the shelf life studies of the microbiologically
safe samples were conducted for six months at refrigerated condition and three
months at ambient conditions. From the storage studies and the sensory analysis
it was concluded that Sree Jaya thermally processed at 110 ̊C for 20 minutes
with F0 2.1 and M-4 thermally processed at 110 ̊C for 40 minutes with F0 6.1
are the best thermal processing treatments. The quality parameters and the
sensory attributes of the processed cassava were best throughout the storage
period. The cost of one pouch of 100 g was estimated to be Rs.19.20/- only.
The optimised treatment resulted in a product which resembled the fresh
sample, available to the consumers in a ready to eat form throughout the year.
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