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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
IJNPR Vol.2 [2011] >
IJNPR Vol.2(3) [September 2011] >
| Title: | Development and preservation of a ready-to-eat cumin based appetizer with natural ingredients |
| Authors: | Premavalli, K S
Wadikar, D D |
| Keywords: | Appetizer
Cumin
Jeera munch
Ready-to-eat (RTE) appetizer
Response Surface Methodology (RSM)
Sensory score
Shelf-life |
| Issue Date: | Sep-2011 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | A61K 36/00, A23L 1/164, A23L 1/22 |
| Abstract: | Spices such as ginger, pepper, cumin, chillies and many others are known
for their stimulating effect and are used as active ingredients in appetizers
formulations. A ready-to-eat (RTE) appetizer in the form of a chewy munch i.e. jeera munch has been developed by using Response
Surface Methodology (RSM). The experimental design with active ingredients as
variables and quality parameters such as acidity, acceptability score as the
responses was used. Among the ingredients, raisins were pre-processed by frying
in stable fat and cumin seeds were pulverized to a fine powder prior to the
main processing. The optimized composition of ingredients was processed by
concentration and dehydration. The product had the proximate composition of fat,
7.83; protein, 8.82 and carbohydrates 70.7%, respectively supplying about 77.7
Kcals per munch. The munches packed in metalized polyester pouches had a shelf-life
of 9 months at 28±5°C as well as 37°C storage. |
| Page(s): | 358-362 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1033 (Online); 0379-5136 (Print) |
| Source: | IJNPR Vol.2(3) [September 2011]
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