Convenience Foods for Defence Force Based on Traditional Indian Foods

K.S. Premavalli

doi:10.14429/dsj.50.3747

K.S. Premavalli Defence Food Research Laboratory, Mysore.

DOI: https://doi.org/10.14429/dsj.50.3747

Keywords: Quality requirements, Defence Forces, Foods requirement, Packed rations

Abstract

This article reviews the traditionally used food items vis-a-vis convenience foods developed by the Defence Food Research Laboratory (DFRL), Mysore, during the past three decades keeping in view the quality requirements (QRs) of the Defence Forces. Simultaneously, information has been provided on the kind of processing technologies used that any entrepreneur becomes aware of the infrastructure required to produce these commercially to meet the demands of the Army Purchase Organisation (APO) with DFRL know-how. The information provided will also be of immense value to APO in planning the convenience foods requirement and their inclusion in packed rations for special tasks and missions.

Author Biography

K.S. Premavalli, Defence Food Research Laboratory, Mysore.

Dr (Mrs) KS PremavalIi obtained her PhD (Food Science) from the Univers'ityof Mysore in 1990.Presently, she is working as Sci D at the Defence Food Research Laboratory, Mysore. She is alsoteaching the PG diploma students, short-term courses to MSc students and refresher courses to theArmy officers. Her areas of research include: Development of cereal products, oils and their products,colourants and quality indicator kits and tradition-based convenience instant mixes. She has published60 research papers, six techni~al reports, pate.nts and six manuals for PO diploma courses. She hasreceived DRDO Cash Award (1983) for process development of chapaties, Best All Rounder Awardin DFRL (1993), Best Seminar Award (1980) and Best Scientific Worker Award (1981).

References

Shasrabuddhe, Y.D. Procurement, storage and distribution of food stuff in the Armed Forces. Def. Sci. J., 1984, 34, 149-54.

Achaya, K. T. Indian food-A historical companion. Oxford University Press, Delhi, 1994.

Khare, R.S. The Hindu health and home. Vikas Publishing House Ltd., India, 1976.

Khare, R.S. Culture and realisty. Indian Institute of Advanced Study, Simla, 1976.

Achaya, K. T. Foods of the Gods. In Indian food historical companion. pp.28-40.

Pasricha, Swaran & Rebello. Common Indian recipes and their nutritive value. Indian Council of Medical Research, Hyderabad, 1991.

Nagarathnamrna, Krishnamurthy & Siddappa, G.S. Canning of rice. J. Food Sci. Technol., 1965,2, 128-31.

Kameshwar Rao, G.; .Malathi, M.A. & Vijayaraghavan, P.K. Preservation and packaging of Indian foods -chapaties. Food Technology, 1966, 20, 94-98.

Mathur, V.K.; Siddhaiah, C.H.; Bhatia, B.S. & Vijayaraghavan, P.K. Canning of conventional Indian meals for Defence requirements: Indian Food Packer, 1973, 27(2), 46-51.

Kodkol, S.B. Ramanathan, L.A.; Pitchamuthu, P. & Bhatia, B.S. Canning of idlis. Indian Food Packer, 1973, 27(3), 17-19.

Kodkol, S.B.; Ramanathan, L.A.; Das, S.A.; Pitchamuttu, P.; Gopinathan, V.K. & Bhatia, B.S. Convenience mixes based on dehydrated mutton and vegetables. Indian Food Packer , 1973, 27(3), 15-16.

Kannur, S.B.; Premavalli, K.S.; Arya, S.S.; Parihar, D.B. & Nath, H. Studies on flavouring compounds of chapaties -carbonyls. J. Food.Sci. Technol., 1974, 11, 5-9.

Arya, S.S.; Premava11i, K.S. & Parihar, D.B. Precursors ofcarbonyls in chapaties. J.Food Technol., 1976, II, 543-47.

Arya, S.S.; Vidyasagar, K. & Parihar, D.B. Preservation of chapaties. Lebensm. Wiss. Technol., 1977, 10, 208-13.

Ghosh, K.G.; Krishnappa, K.G.; Srivatsava, A.N.; Eapen, K.C. & Vijayaraghavan, P.K. In pack processing of ready-to-eat foods in indigenous flexible packaging materials, Part III :Studies on newer packaging materials capable of

withstanding the processing temperatures. J.Food

Sci. Technol., 1979, 16, 198-201.

Jayaraman, K.S. Development of instant foods and emergency survival rations for Service use. Del Sci. J., 1984. 34, 161- 72.

Arya, 5.5. Traditional foods-5ome recent developments. Def Sci. J., 1984,34, 173-82.

Premavalli, K.S. Present scenario oil the preservation

of traditional foods. Paper presented in the symposium on Traditional Foods, 5-6 November 1997. Food Science and Nutritional Department,Univ. of Mysore.

Arya, S.S. Convenience foods -emerging scenario, Indian Food Ind., 1992, 11(4), 31-41.

Premaval1i,K .S. Cereal products-emerging scenario,

Paper presented at the symposium of AFST(I), 10 June 1995. Hotel Ashoka, Bangalore.

Premavalli, K.S. Quality assurance of processed cereal and cereal products. Paper presented at the symposium on Food Quality Assessment, 14 February 1997. UAS, Bangalore.

Lothar, Leistner & Leon, G.M. Gorris. Food preservation by hurdle technology. Trends Food Sci. Technol., 1995, 6, 41-45.

Premavalli, K.S.; Madhura, C. V.; Mohan, M.S.; Srihari, P. & Arya, S.S. Application of hurdle technology for traditional-based cereal products. Paper presented at the symposium on Hurdle Technology Applications, 29-30 December 1997.

DFRL, Mysore.

Jayaraman, K.S.; Ramanuja, M.N.; Venugopal, M.K.; Leela, R.K. & Bhatia, B.S. Studies on preparation of intermediate moisture pineapple. J. Food Sci.Technol., 1975, 12, 309-12

Ammu, K. ; Radhakrishna, K. ; Subramanian, V.; Sharma, T.R. & Nath, H. Storage behaviour of freeze-driedjuice powders. J. Food Technol., 1977,12,541-53.

Arya, S.S.; Premavalli, K.S.; Siddhaiah, C.H. & Sharma, T.R. Storage behaviour of freeze-dried watermelon juice powder. J. Food Technol., 1985, 20, 351-57.

Premavalli, K.S.; Vidyasagar, K & Arya, 5.5. Studies on traditional Indian Foods-part II: Development and storage stability of upmam mix. Indian Food Packer, 1987, 39, 23-30.

Arya, S.S.; Vidyasagar, K. & Premavalli, K.S. Studies on development, storage stability and acceptability of Insta nutro cereal mix. DFRL, Mysore, 1989. Report No. SI-P-84/DFR-179.

Thakur, B.R. & Arya, 5.5. Packaging requirement and storage stability of fried wheat snacks. I. Food Sci. Technol., 1990, 27, 76-80.

Premavalli, .S. Preserve foods for mountaineering expeditions. Paper presented at the symposium on Mountaineering Food, 17 November 1996.