Ethnic Processed Food Using Hurdle Technology

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This deals about Vadagam, ethnic food from Tamilnadu, India

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Ethnic Processed Food Using Hurdle Technology

  1. 1. DHANUPRIYA S Food technologist, Anna University, Chennai
  2. 2. PRODUCT – THALIPU VADAGAM  Vadagam is the most important ingredient for seasonings  When added to Kuzhambu or Rasam will add an incredible taste to the South Indian dish.  Onion (Allium cepa) and garlic (Allium sativa) has been widely used even in ancient times as seasonings, for medical uses and as foods
  3. 3. INGREDIENTS Material Amount Onion or Shallot 3 kgs Garlic 0.5 kg Mustard seeds 200 g Fenugreek seeds 100 g Split black gram 250 g Cumin seeds 250 g Crystal salt 200 g Turmeric powder 2 table spoon Castor oil 200 ml
  4. 4. Process  Cleaning  Chopping  Curing (Salting) – 48 h  Moulding with oil  Drying  Packing
  5. 5. Process  The onion and garlic are peeled and coarsely crushed.  Add the mustard seeds, white lentil ,gram dall, cumin, fenugreek seeds, turmeric powder and salt  Allow to stand for 2 days.  On the 3rd day, make into balls with castor oil as the grease.  Sun-dry balls for 10 subsequent days  Store in an Air tight container
  6. 6. Anti-microbial components  Onion: Flavoniods - Quercetin, Allicin, (+)-S-methyl-l-cysteinesulfoxide (bacteria), Fistulosin (mould)  Garlic: S-allyl cysteine (SAC), Breakdown products of allicin. Allicepin, steroid saponins (eruboside-B)  Mustard: Allyl isothiocyanate  Castor oil: Undecylinic acid (Mold inhibitor)  Antisticking Agent, Carrier Solvent, Coating Agent, Film Former, Glaze, Lubricant, Polish, Release Agent, Surface-Finishing Agent  Cumin: Thymol, Thymohydroquinone, Tannin  Turmeric: Curcumin
  7. 7. Antimicrobial range of Spices Ingredient Target Microorganism Salmonella typhymurium, Escherichia coli, Staphylococcus aureus, Bacillus cereus, Bacillus Garlic subtilis, mycotoxigenic Aspergillus, Candida albicans, Pseudomonas, Proteus, Klebsiella, Micrococcus, Mycobacterium, Clostridium spp. Mustard seed Mycotoxigenic Aspergillus Aspergillus flavis, Aspergillus parasiticus, Fusarium oxysporum, Onion
  8. 8. Hurdles used  Heat (F value) – 40 – 550C  Water activity (Aw) – 0.3 - 0.45  Acidification (pH) – 4-4.5  Redox potential (ORP) – Around -200 mV  Preservatives (pres.) – Sodium Chloride, Spices  Antimicrobials  Temperature (t value) – RT
  9. 9. Suggestions  Pulsed light treatment • 0.01 to 50 J/cm2, 1 µs to 0.1 s  Automatic slicer • Razor sharp rotating knives  High processing hygiene  Infrared drying • 500 W, 4h, 450C, air velocity – 1.0 m/s  MAP integrated with passive packaging (N2 flushing)  Packaging  Opaque, ß low, LDPE/HDPE or laminated films
  10. 10. References  Benkeblia.N., Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum), Lebensm.-Wiss.u.-Technol.37, 2004, p 263–268.  Marta CM, Nieves C and Mar Villamiel, Biological properties of onions and garlic, Trends in Food Science & Technology, Volume 18, Issue 12, 2007, p 609-625.  N. C. Azu & R. A. Onyeagba : Antimicrobial Properties Of Extracts Of Allium cepa (Onions) And Zingiber officinale (Ginger) On Escherichia coli, Salmonella typhi And Bacillus subtilis . The Internet Journal of Tropical Medicine. 2007 Volume 3 Number 2.  Sharma GP, Verma RC and Pathare PB,  Thin-layer infrared radiation drying of onion slices, Journal of Food Engineering Volume 67, Issue 3, April 2005, Pages 361-366
  11. 11. Thank you!! Send your feedbacks to: dhanupriya@gmail.com

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