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Title Ready to eat Cassava (Manihot esculenta crantz) in see through retort pouch and its storage stability
 
Names Ammu, D.
Mohan, C.O.
Panda, S.K.
Ravishankar, C.N.
Gopal, T.K.S.
Date Issued 2017 (iso8601)
Abstract Thermal processing of cassava packed in see through retort pouch (polyester coated with Silicon dioxide/nylon/cast polypropylene)
was done using still water spray retort. Heat penetration characteristics were studied and shelf life was determined.
Earlier studies were conducted for developing ready to eat cassava in brine, packed in High Impact Poly Propylene trays and
thermally processed. The results revealed the leaching of amylose from cassava into the brine that lead to formation of turbidity
in brine and made the product soft and thereby unacceptable. The product had a shelf life of only 75 days. The present
study aimed to improve the shelf life of the product by thermally processing cassava as a solid pack with curcumin added
to it to provide a colour that is stable even after thermal processing. Cassava vacuum packed in see through retort pouches
were thermally processed at 121.1 °C to an F0
value of 8.97 min. The product stored at ambient temperature (28 ± 2 °C) was
found to have a shelf life of 12 months.
Genre Article
Identifier Journal of Packaging Technology and Research 1:193-201