Development of a process for shelf stable dairy dessert dalia and its physico-chemical properties

Jha, Alok; Murli,; Patel, A. A.; Gopal, T.K.S.; Ravishankar, C.N.

doi:10.1016/j.lwt.2012.05.004

Cited by 16 publications

(32 citation statements)

References 26 publications

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“…Pigeon pea dhal could be considered as a particulate food which after thermal processing was converted into a semi-liquid product and the mode of heating could be said to be convective. The j h value for convective heated shelf stable dairy dessert dalia, was found in the range of 0.40 to 0.85 (Jha et al 2012).…”

Section: Resultsmentioning

confidence: 97%

“…j c values increases with increase in processing temperature but in this study, retort temperature was set constant at 121°C so not much variation in these values was observed. j c values for ready-to-eat shrimp curry was 0.95 (Mohan et al 2006), for rice based dairy dessert (kheer) was in the range of 1.09-2.31 (Jha et al 2011) and for shelf stable dairy dessert dalia was 0.91-1.10 (Jha et al 2012).…”

Section: Resultsmentioning

confidence: 98%

“…Some of the traditional Indian foods that have been retort processed include kheer (Jha et al 2011), chapaties (Khan et al 2011), shelf stable dairy dessert dalia (Jha et al 2012) and shelf stable dietetic rabri .…”

Section: Introductionmentioning

confidence: 99%

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Development of a process for the manufacture of shelf stable dhal and its physico-chemical properties

et al. 2014

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Thermally processed, ready-to consume dhal with natural sensory attributes was developed. Product optimization was done using two variables, retort process time and ratio of water to dhal. Dhal were packed in retortable pouches and processed in a stationary air-steam retort. The product was characterized by a short lag period for the heating curve, j h (0.52-0.64), small heating rate index, f h (3.9-6.5 min) and a short lag factor for the cooling curve, j c (0.53-0.73) implying essentially convective heating regime. The total process time (B') was 11.56-40.25 min for F o value of 2.30-27.30 min. Process time of 25 min at 121°C and ratio of water to dhal of 2.5 yielded a product that was microbiologically safe as well as sensorily acceptable. During storage, chemical parameters like thiobarbituric acid and free fatty acid increased, while pH decreased with concomitant decrease in sensory scores. Textural properties like, consistency, cohesiveness and index of viscosity underwent a significant (P<0.05) increase during the storage.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 98%

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Development of a process for the manufacture of shelf stable dhal and its physico-chemical properties

et al. 2014

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“…For getting better consistency, about 2-3 g of vermicelli powder was also added to the mix (Jayathilakan et al 2000). Jha et al (2012) developed an in-can retort process for shelf-stable ready-to-serve dalia dessert and the optimally processed dalia dessert in 175 ml tin-free steel cans employing a rotary retort, which could keep well for at least 72 days at 37°C.…”

Section: Introductionmentioning

confidence: 99%

“…Response surface methodology (RSM) was used for optimization of dalia dessert pre-mix constituents. RSM has been used earlier to optimize the various parameters in the production of food products with desired quality (Henika 1972;Henselman et al 1974;Castro et al 2000;Kurien and Mishra 2008;Jha et al 2011Jha et al , 2012Bunkar et al 2012). A critical appraisal of these reported references show how various product and process variables through RSM could enable the product development specialists to come up with newer products.…”

Section: Introductionmentioning

confidence: 99%

Optimization of instant dalia dessert pre-mix production by using response surface methodology

Jha

Shalini²,

Patel

et al. 2013

J Food Sci Technol

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Dalia, a wheat-based, particulate containing dairy dessert is popularly consumed as a breakfast food and is also considered as a health food. Though popular throughout Northern parts of the country, its limited shelf-life even under refrigeration imposes severe restrictions on its organized manufacture and marketing. In order to promote dalia dessert as a marketable product, in the present study, a process was developed for manufacture of instant dalia pre-mix, as a dry product with long shelf-life, which could be attractively packaged and easily reconstituted for consumption. During the investigation, the effect of different levels of milk solids and wheat solids was studied on dalia pre-mix quality by employing a central composite rotatable design (CCRD). The suggested formulation had 17.82 % milk solids and 2.87 % wheat solids. This formulation was found to be most appropriate for manufacture of instant dalia pre-mix with predicted sensory scores (Max. 100) of 85.35, 41.98 and 67.27 for mouthfeel, consistency and flavor, respectively; the viscosity of the product was 941.0 cp.

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Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches

Moufle¹,

Jamet²,

Karoui³

2017

Food Bioprocess Technol

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Development of a process for shelf stable dairy dessert dalia and its physico-chemical properties

Cited by 16 publications

References 26 publications

Development of a process for the manufacture of shelf stable dhal and its physico-chemical properties

Development of a process for the manufacture of shelf stable dhal and its physico-chemical properties

Optimization of instant dalia dessert pre-mix production by using response surface methodology

Impact of Temperature Cycling and Isothermal Storage on the Quality of Acidic and Neutral Shelf-Stable Dairy Desserts Packaged in Flexible Pouches

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