Vol. 10, Issue 11 (2021)

Author(s):
Harshit K Prajapati and Chandrasekar V

Abstract:
Ready to eat (RTE) food products have attained popularity during recent decades, pawed away for this research on retort processed drumstick pulp curry. Drumstick pulp being underutilized in the case of processed food has been taken as a major criterion for the research since it possesses numerous health benefits. Fresh drumstick was purchased washes, peeled and then pulp was removed and added with spices to produce drumstick curry followed by retort processing and packaging (four-layer laminated pouch). The processing parameter such as time, temperature profile, based on heat diffusion characteristics, F₀ value and the microbiological assay was performed. The results of the thermal processing parameter, based on heat diffusion characteristics were retort processing temperature of 121 °C, heating rate index (17.3 min), process time (20 min), and F₀ value were 6. The microbial assay was performed for a period of 3 months using the serial dilution method (pour plate) and found that the retort processing had a significant reduction in microbial load (yeast and mold) at P< 0.05. The fact that retort processed ready-to-eat drumstick pulp curry was commercially sterile and acceptable for consumption was determined by microbial analysis. The physical and microbial analysis before and after processing for three months under ambient conditions rated the curry with excellent and good condition.