Development of a process for shelf stable dairy dessert dalia & its physico-chemical properties
Development of a process for shelf stable dairy dessert dalia & its physico-chemical properties
Date
2012
Authors
Alok Jha
Murli
Patel, A.A.
Gopal, T.K.S.
Ravishankar, C.N.
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Abstract
Dalia, is a traditional dairy food of Indian sub-continent. It is consumed as dessert by cooking cracked
wheat (dalia grains) in milk along with addition of sugar. It is used as a breakfast food especially for
growing children and also for old age people. It has a poor shelf life of 1e2 days. In order to enhance its
shelf life, dalia was processed in tin-free steel cans at 121.1 0C in a rotary over pressure retort. Process
lethality (Fo) was found to vary from 3.90 to 8.22 min for different formulations. The average composition
of retort sterilized dalia dessert comprised of 29.60 g/100 g total solids (TS), 3.56 g/100 g protein, 0.84 g/
100 g ash and 21.54 g/100 g total carbohydrates including 2.88 g/100 g amylose. The product had a short
lag period for the heating curve, jh (0.40e0.85), small heating rate index, fh (3.2e5.5 min) and a short lag
factor for the cooling curve, jc (0.91e1.10) implying essentially convective heating regime. The process
time (B) was 10.20e15.78 min for Fo value of 3.90e8.22 min, whereas the cook value (Cg) was 28.95
e54.03 min. Fo value of 4.15 min and nisin 376 IU/g yielded a product that was both safe and wholesome
for 72 days at 37 0C.
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Citation
LWT - Food Sci. Technol. 49(1):80-88