title: Optimization of process variables for instant preparation of neyyappam like product and extension of shelf-life.
abstract: Neyyappam is a very popular traditional sweet of Kerala and Tamilnadu. It is prepared from soaked rice (10-12 h) and had limited shelf-life. Response surface methodology was adopted to optimize, the levels of variables i.e. jaggery, baking powder and holding time based on quantity of rice with selected responses i.e. hardness, bulk density and overall acceptability. All the three variables i.e. jaggery, baking powder and holding time had negative effect (p ≤ 0.05) on hardness at linear level. Bulk density was also negatively affected (p ≤ 0.05) by jaggery and baking powder. However, the overall acceptability was positively affected (p ≤ 0.05) by jaggery and baking powder. It was recommended to use jaggery 90 g/100 g rice flour, baking powder 1.5 g/100 g rice flour and holding time of 13.0 min. Optimized samples were packed in polyethylene pouches, heat treated in a cabinet dryer at 90°C for 2 h, stored under ambient temperature conditions along with control and monitored for peroxide value, free fatty acids and thiobarbutyric acid values as well as microbiological, sensory and textural changes. It was observed that control samples had visible yeast and mould growth at 3rd day, while the treated ones remained highly acceptable up to 30 days with respect to chemical, textural, sensory and microbiological changes.
authors.affiliation: Defence Food Research Laboratory, Siddarthanagr, Mysore, 570 011 India ; Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering and Technology, Ludhiana, 141 004 India.
authors.forename: Deep Narayan
authors.initials: DN
authors.lastname: Yadav
authors.affiliation: Defence Food Research Laboratory, Siddarthanagr, Mysore, 570 011 India.
authors.forename: T K
authors.initials: TK
authors.lastname: Shain
authors.affiliation: Defence Food Research Laboratory, Siddarthanagr, Mysore, 570 011 India.
authors.forename: Gopal Kumar
authors.initials: GK
authors.lastname: Sharma
keywords: Bulk density; Neyyappam; Sodium bi-carbonate; Texture