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

作者：Jha Alok^*; Murli; Patel Ashok Ambalal; Gopal Teralandur Krishnaswamy Srinivasa; Ravishankar Chandragiri Nagarajarao

来源：LWT-Food Science and Technology, 2012, 49(1): 80-88.

DOI：10.1016/j.lwt.2012.05.004

• Shelf stable dalia
• Rotary retort
• Hydroxy methyl furfural
• Thiobarbituric acid

Dalia, is a traditional dairy food of Indian sub-continent. It is consumed as dessert by cooking cracked wheat (dalia grains) in milk along with addition of sugar. It is used as a breakfast food especially for growing children and also for old age people. It has a poor shelf life of 1-2 days. In order to enhance its shelf life, dalia was processed in tin-free steel cans at 121.1 degrees C in a rotary over pressure retort. Process lethality (F-o) was found to vary from 3.90 to 8.22 min for different formulations. The average composition of retort sterilized dalia dessert comprised of 29.60 g/100 g total solids (TS), 3.56 g/100 g protein, 0.84 g/100 g ash and 21.54 g/100 g total carbohydrates including 2.88 g/100 g amylose. The product had a short lag period for the heating curve, j(h) (0.40-0.85), small heating rate index, f(h) (3.2-5.5 min) and a short lag factor for the cooling curve, j(c) (0.91-1.10) implying essentially convective heating regime. The process time (B) was 10.20-15.78 min for F-o value of 3.90-8.22 min, whereas the cook value (C-g) was 28.95-54.03 min. F-o value of 4.15 min and nisin 376 IU/g yielded a product that was both safe and wholesome for 72 days at 37 degrees C.

• 出版日期2012-11