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KEEPING QUALITY OF SELECTED FOODS COOKED IN AN IMPROVED SUNBASKET

KrishiKosh

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Title KEEPING QUALITY OF SELECTED FOODS COOKED IN AN IMPROVED SUNBASKET
 
Creator SUNDARI, P
 
Contributor MRIDULA REDDY, D
 
Subject KEEPING, QUALITY, SELECTED, FOODS, COOKED, IMPROVED, SUNBASKET,
 
Description Solar energy is one of the promising solutions
to the increasing energy crisis. Solar cookers, can
help to a great extent in minimising the wastage of
scarce non-commercial fuels like cowdung cake,
agricultural wastes and firewood. It can also save a
large proportion of the women's time and.energy.
The 'sunbasket' is one type of solar cooker,
which attains high vessel temperat~es and takes less
time to cook food compared to other types of solar
cookers. Since short time and high temperature for
cooking is considered best for the safety and keeping
quality of a food stuff, the present study was taken up
with the objectives of deteriminig and comparing the
keeping quality of rice and dhal cooked in a sunbasket
and on a conventional cooking device (LPG).
A 1.3 m diameter improved sunbasket and an
LPG stove (control cooking device) were selected, for
the study. The temperatures attained by the outer
vessel of the improvised steamcookers used for cooking
the selected foods were recorded with the aid of a
digital temperature indicator.The keeping quality of the cooked foods was
evaluated by two parameters viz., the study of total
plate counts and organoleptic evaluation of foods. The
cooked foods were stored at room temperature in sterile
containers. The microbial analysis and the organoleptic
evaluation were carried out simultaneously at three
intervals i.e., immediately after cooking, 6.30 P.M. on
the same day and 6.30 A.M. the next morning.
The study revealed that higher ves.sel
temperatures were recorded for sunbasket during cooking
of the foods. The difference in the time taken to
cook dhal was negligible and sunbasket took around 12
minutes more to cook rice. The microbial analysis of
rice and dhal cooked in both the appliances revealed
that the plate counts obtained immediately after
cooking were negligible. There was an increase in the
plate counts for rice and dhal obtained in the second
interval and a marked increase was noticed in the third
interval for both the foods irrespective of the
appliances.
The organoleptic evaluation of the cooked
foods revealed that the difference in the scores was
negligible between the appliances for both rice and
dhal. Irrespective of the type of appliance used,
cooked rice and dhal stored at room temperature were
acceptable at the second interval i.e., 6.30 P.M. on
the same day but unfit for consumption at 6.30 A.M. the
next morning.
It can be concluded from the study that the
sunbasket is as efficient as the gas stove in
destroying the micro-organisms and the keeping quality
of foods cooked in sunbasket is on par to those cooked
on gasstove.
 
Date 2016-08-08T14:14:22Z
2016-08-08T14:14:22Z
1989
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/71536
 
Language en
 
Relation D3167;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD