VIP Call Girls Vapi 7001035870 Whatsapp Number, 24/07 Booking
Â
Ethnic Processed Food Using Hurdle Technology
1. DHANUPRIYA S
Food technologist,
Anna University, Chennai
2. PRODUCT â THALIPU VADAGAM
ï Vadagam is the most important ingredient for seasonings
ï When added to Kuzhambu or Rasam will add an incredible
taste to the South Indian dish.
ï Onion (Allium cepa) and garlic (Allium sativa) has been
widely used even in ancient times as seasonings, for
medical uses and as foods
3. INGREDIENTS
Material Amount
Onion or Shallot 3 kgs
Garlic 0.5 kg
Mustard seeds 200 g
Fenugreek seeds 100 g
Split black gram 250 g
Cumin seeds 250 g
Crystal salt 200 g
Turmeric powder 2 table spoon
Castor oil 200 ml
5. Process
ï The onion and garlic are peeled and coarsely crushed.
ï Add the mustard seeds, white lentil ,gram dall, cumin,
fenugreek seeds, turmeric powder and salt
ï Allow to stand for 2 days.
ï On the 3rd day, make into balls with castor oil as the grease.
ï Sun-dry balls for 10 subsequent days
ï Store in an Air tight container
9. Suggestions
ï Pulsed light treatment
⢠0.01 to 50 J/cm2, 1 µs to 0.1 s
ï Automatic slicer
⢠Razor sharp rotating knives
ï High processing hygiene
ï Infrared drying
⢠500 W, 4h, 450C, air velocity â 1.0 m/s
ï MAP integrated with passive packaging (N2 flushing)
ï Packaging
ï Opaque, Ã low, LDPE/HDPE or laminated films
10. References
ï Benkeblia.N., Antimicrobial activity of essential oil extracts of
various onions (Allium cepa) and garlic (Allium sativum),
Lebensm.-Wiss.u.-Technol.37, 2004, p 263â268.
ï Marta CM, Nieves C and Mar Villamiel, Biological properties of onions
and garlic, Trends in Food Science & Technology, Volume 18, Issue 12,
2007, p 609-625.
ï N. C. Azu & R. A. Onyeagba : Antimicrobial Properties Of Extracts Of
Allium cepa (Onions) And Zingiber officinale (Ginger) On Escherichia
coli, Salmonella typhi And Bacillus subtilis . The Internet Journal of
Tropical Medicine. 2007 Volume 3 Number 2.
ï Sharma GP, Verma RC and Pathare PB,
ï Thin-layer infrared radiation drying of onion slices, Journal of Food
Engineering Volume 67, Issue 3, April 2005, Pages 361-366