No abstract

No abstract

No abstract

Study was conducted to analyze the characteristics of thermally processed ready-to-eat poultry egg keema. Egg keema was prepared as per standardized procedure i.e., utilizing gravy from vegetables i.e., tomato, onion and green peas along with spices and boiled eggs cut into cubes. The product made was filled in pre-sterilized tin cans, sealed hermetically and then thermally processed at different time and temperature combinations viz., 110°C,115°C and 120°C for 10 minutes, 15 minutes and 20 minutes respectively in order to interpret the effects of thermal processing. Samples were evaluated initially and after that at regular intervals of 20 days for physico-chemical, microbiological, sensory and statistical analysis during the entire storage period of 60 days. It was found that the ready-to-eat poultry egg keema samples processed at 120°C for 10 minutes had adequate fat and ash content while as samples processed at 110°C for 10 minutes had adequate protein content. Poultry egg keema samples processed at 120°C for 20 minutes had adequate and standard amount of moisture content, desired pH, reduced microbial loads and maximum consumer acceptability in all respects.

Efforts have been made to prepare RTS beverage from the blend of pomegranate, giloy and wheatgrass juice and its physico-chemical properties and the mineral content were evaluated.The concentration of pomegrante juice was kept constant (10 %) and the addition of different levels of giloy and wheatgrass juice were done and based on the sensory evaluation from the semi trained panelists the final concentration of 5 per cent wheatgrass juice and 5 per cent of giloy juice were finalized. The prepared RTS beverage was analysed for moisture content, ash content, pH, acidity, carbohydrate, potein, fat content, TSS, mineral content. Microbial analysis like total plate count, yeast and mold and total coliform count were also done along with storage studies which were carried out for 60 days at refrigerated and ambient temperature.