Journal of Food, Agriculture and Environment

Processing of traditional finger millet porridge using retort technology

Author(s):

P. Anu Ranjani, A. Karthiayani^*, D. Baskaran

Recieved Date: 2017-09-07, Accepted Date: 2017-12-29

Abstract:

Traditional fermented millet porridge is rich in nutrients and was a staple breakfast food of ancestors in India. The changing life style and cumbersome preparation procedure reduced its consumption by the course of time. Hence an attempt has been made to avail this fermented millet porridge in ready-to-eat (RTE) form using retort technology.  Porridge is prepared by fermenting finger millet (Eleusine coracana) flour mixed with water for 810 h and cooked with broken rice (Oryza sativa) which is again fermented for 15-18 h. This cooked fermented slurry is diluted with water (1:1v/v), packed in transparent and non-transparent pouches followed by thermal processing using retort technology. The process time for the product was determined using Ball’s formula method; using heat penetration curve. The Ball process time and F₀ value for finger millet porridge processed in transparent pouches at 121°C are 16 min and 2.81 min whereas for non-transparent pouches 17 min and 2.93 min. respectively. The retort processed millet based porridge stored at ambient condition was analyzed for changes in physico-chemical, microbiological and sensory properties at regular intervals of 0^th, 60^th, 120^th and 180^th day of storage. The pH of the retort processed millet based porridge decreased with increase in acidity with no much of significant difference. The moisture and NFE content of retort processed millet based porridge showed a highly significant difference during the storage period whereas no significant difference was observed in crude protein, crude fiber, fat and total ash. The microbiological analysis revealed the absence of total plate count, Escherichia coli and yeasts and moulds whereas it was observed before retort processing. The overall score was within the acceptable limit implying that the porridge remained in good condition during the storage period of 180 days.
 

Keywords:

Finger millet, porridge, retort processing, retortable pouches

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Journal: Journal of Food, Agriculture and Environment
Year: 2018
Volume: 16
Issue: 1
Category: Food and Health
Pages: 26-30

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