Vol. 10, Special Issue 10 (2021)

Author(s):
Sandhya K and Anandakumar S

Abstract:
Sterilization of a food product ensures maximum sterility along with extended shelf life. Retort processing is a technique that employs sterilization after the product is packed in flexible pouches or cans thus avoiding contamination during storage. In this study a blend of coconut and foxtail millet milk was retorted with different processing temperature and its quality was evaluated during storage. The raw materials were selected based on their nutrient profile. The plant-based beverage was processed at 75°C, 85°C, and 95°C for 15 minutes. The control sample packed in a retort pouch without processing and stored in normal atmospheric condition. The samples processed at a higher temperature maintained maximum sterility while bacterial growth was observed from day 28 in samples processed at lower temperatures. The color value of sample processed at 85°C implied minimal changes with L* (75.54 ± 0.33), a* (-0.61 ± 0.02) and b* (12.70 ± 0.24). Among the treatments, the best result was observed in the sample processed at 85°C as it retained maximum nutrient and commercial sterility without much thermal quality degradation.