National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Acetes ball with and without curry product was subjected to thermal processing in retort pouches (100 g of acetes balls and 150 g of curry medium) at 121.20C for a processing period of 4 min. The total process period (CUT + PP) was determined to be 42, 77, 43 and 84 min at 121.20C for SABWC, SABWOC, PABWC and PABWOC, respectively, with the corresponding F0 value of 10.65, 12.68, 10.61 and 13.05 mins, respectively. Retorted products were tested for sterility, physical (expressible water percentage and gel strength), biochemical (pH and moisture) parameters and organoleptic indices. PABWOC and PABWC were superior in texture, folding test grade with lower expressible water after thermal processing at 121.20C. However, soft texture products like SABWC would fulfill the suitability criteria of Indian palate.
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