 | Arya, S.S. |
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 | Traditional Indian Foods Some Recent Developments
Author : Arya, S.S.
Source : Defence Science Journal ; Vol:34(2) ; 1984 ; pp 173-182
Subject : 641 Food Sciences
Keywords : Thermal processings;Feeding of cosmonauts
Abstract : Considerable progress has been made in the preservation of traditional Indian foods in ready-to-eat form and products like chapaties, stuffed parothas, halwa, upma, kheer, idli, avial, pullav, precooked dehydrated dhals, precooked dehydrated instantised pullav and alu-chholay have been preserved for periods ranging from 6 months to one year under ambient conditions either by thermal processing cans and flexible retortable pouches or by the use of preservatives and dehydration. Processes have also been developed for freeze drying of tropical Indian fruits like mango and pineapple in the form of fruit juice powders. Preserved products have been utilized extensively during mountaineering expeditions, Antarctica expeditions and feeding of cosmonauts in space programmes. Some of the critical parameters in the process development and their role in the sensory quality of preserved foods have been highlighted. |
| | Quick Test for Quality Deterioration in Processed Foods Quick Test for Quality Deterioration in Processed Foods
Author : Arya, S.S. ;Madhura, C.V.;Premavalli, K.S.
Source : Defence Science Journal ; Vol:48(3) ; 1998 ; pp 257-262
Subject : 641 Food Sciences
Keywords : Milk powder ;Indicator test solution
Abstract : A quick test for quality deterioration of milk powder, refined oil and atta, based on the indicator test solution was studied. The indicator test solution comprising NaOH and bromotnyml blue indicator remains stable for 6 months in glass bottles. Depending on the acidity of the sample, the colour changed from blue to light blue to green to yellow. The concentration of the indicator test solution is optimised for each product, viz., 4 ml for milk powder and refined oil and 2 ml for atta, to which 1 ml aqueous sample or oil is added which gives the colour Change. The appearance of green colour is considered the cutoff point for inferior quality and is based on the limits specified by the Bureau of Indian Standards for these products. The test has proved its efficacy in quality checking during storage of milk powder and deep fat frying of products in refined oils. |
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