FOOD PRODUCTS FROM CFST
The centre has developed a number of processing technologies for the
production of value added products from locally available fruits, vegetables, cereals
and pulses which have a potential of being exploited for commercial production.
VALUE ADDED READY-TO-EAT EXTRUDED SNACKS
The process for preparation of Ready-to-eat extruded snacks prepared from bajra and
corn has been standardized which are delicious & tasty.
Melting moment, nan khatai and kaju biscuits prepared form HQPM
RTS DRINK AND SQUASH FROM MANGO
A low cost technology has been developed to
produce a mango RTS drink and squash
having, attractive color and good flavour.
The pasteurized product packed in 200 ml
bottle has a shelf life of six months at room
temperature.
VALUE ADDED AONLA LADOO
Process for preparation of value added aonla
ladoo has been standardized. The shelf life
of of value added aonla ladoo is six months.
INSTANT UPMA MIX
The process for preparation of instant Upma mix has been standardized which
require 6-7 minutes to prepare delicious & tasty
Upma. Instant Upma mix is a ready to cook
convenient food and it contain Suji, Ghee, Salt,
Black pepper, Green chillies, Channa dal, Black
gram dal, Mustard seeds, Curry patta and
processed dried vegetables (carrot, beans, onion,
etc.). These are mixed in a suitable ratio and
packed separately. For making Upma from this
mix (100gm.) simmer the packed vegetables in
boiling water (300ml) for 4-5 minutes and then
add contents of large pack and cook for 3 minutes
with continuous stirring. Good quality delicious Upma is ready to serve.
INSTANT HALWA MIX
Process for preparation of instant Halwa mix has been standardized. From this
mix Halwa can be prepared and served in two-three
minutes, whereas it takes about 45 minutes to
prepare Halwa using traditional method. Instant
Halwa mix contains Suji, Ghee, Sugar and
Cardamom. The shelf life of mix is six months.
The mix is reconstituted by simmering in hot water
(1:1.5) and cooking for 2-3 minutes by stirring
continuously. The product is valued for its rich taste
and aroma and can be served hot within 3 minutes
by mere boiling with water.
INSTANT PORRIDGE MIX
The processes for preparation of different types of nutritious and delicious
instant porridge mix
preparations have been
standardized. Instant
Porridge mix require 4-5
minutes to prepare & serve
delicious -salty nutritious
porridge, sweet porridge,
mixed nutritious porridge
with a detectable blend of pulses, vegetables and spices, rich in protein complex
carbohydrates and minerals.. The nutritionally balanced and wholesome convenience
mix remains stable under ambient conditions. Water uptake ratio is 2.74-3.12. For
making porridge ingredients of the packet (100g) require cooking in boiling water
(300ml) for 4-5 min. with continuous stirring. The Instant Porridge mix can be stored
up to one year.
VALUE-ADDED BISCUITS
Processes to prepare different types of value added biscuits have been
standardized .i.e.
B
A
C
Low Fat Biscuits: Process has been standardized to prepare low fat ‘sweet’ (A) as
well as ‘sweet and salty biscuits’ (B). These biscuits contained 30% less fat and
energy and were found acceptable. Cost of production is lower than standard.
High Fibre Biscuits: High fibre biscuits (C) have been prepared using different fibre
sources. Process has been standardized for the acceptable levels of various fibre
sources in both sweet as well as sweet and salty biscuits. These biscuits contained
less energy & almost double fibre than standard formulations. Variety of High fibre
biscuits can be prepared.
High Protein High Fibre Biscuits: Process has been standardized to improve protein
as well as fibre content of biscuits using fruit powders. These biscuits (D) have better
taste and flavour and contained 10-15% higher protein & fibre than the standard
formulation.
D
E
High Fibre- Low Fat Biscuits: Biscuits are very popular ready to eat product but
these are rich in fat and devoid of fibre. Importance of dietary fibre for prevention of
many chronic and degenerative diseases such as cardiovascular vascular diseases,
diabetes mellitus and cancer etc. has been postulated. A has been standardized to
prepare biscuits low in fat & energy but high in fibre content (E). These biscuits are
enriched with natural source of fibre and contain 40-50% less fat and are
organoleptically acceptable in colour & appearance, taste and texture. These biscuits
are good for health conscious people and those suffering from hypertension/CVD.
Organic Biscuits: The process has been developed to prepare organic biscuits using
organic raw material without use of any chemicals/additives.
Organic Herbal Biscuits: The process for preparation of organic herbal biscuits has
also been standardized using certain
food/medical plants having functional
properties have been used. These biscuits
contain carrots as well as brahmi. Brahmi has
been postulated to have extremely positive
effect on learning and memory recall. Organic
herbal biscuits (either sweet or sweet `n` salty)
can be stored for 2-3 months without any
change in quality. These biscuits contain 910% protein, rich in Beta-carotene, minerals
and fibre and have better organoleptic properties.
GLUTEN FREE BREAD
Very good quality rice bread with improved nutritional quality by addition of
green gram and bengal
gram at 20% level was
developed. HPMC (3
parts) and higher levels
of water (75 parts) than
standard refined wheat
flour bread was required
for proper leaving of
bread.
VALUE ADDED CAKES
The process has been standardized to prepare high fibre cake using various
natural vegetable sources of
fibre. The cakes thus
prepared were not only
having high fibre content
but
also
possessed
improved
physical
characteristics
and
springiness. The value
added cakes can be stored upto three days without any appreciable loss of springiness
and firmness. Process for preparation of low fat cake and muffins has also been
standardized. These products contained 40% lesser fat and were highly acceptable.
Reduction in fat content not only improved the physical properties of the cake but also
reduced its cost.
VALUE ADDED NOODLES & PASTA PRODUCTS
Various pulses as well as fenugreek, amaranth seeds, green leaves etc. have
been processed
and
incorporated in
noodles
and
pasta products
to
improve
protein,
soluble
&
insoluble fibre,
calcium, iron
and Beta carotene content. These noodles have less breakability, low gruel solid loss
and improved sensory quality. The high protein noodles and pasta products contained
44-50% higher protein than conventional products available in the market. The other
variant of noodles ( High fibre) contained 55% higher fibre and rich in minerals and
Beta-carotene.
VALUE ADDED READY TO EAT EXTRUDED SNACKS
The process has been standardized to prepare value added ready to eat
extruded
snacks
using
Corn//Wheat/Pearl millet and
soybean grits/ vegetable/ fruit
powder/ pomace and guar gum.
Composite protein rich sources/
natural fibre sources, micronutrient rich sources have been
used alongwith cereal flours to
develop high protein low fat
ready to eat snacks. These can be prepared in both spiced and non-spiced forms. The
product is acceptable and has shelf life of 6 months
LOW FAT FRIED SNACKS
Technology has been standardized to reduce fat content in dough and batter
based traditional fried snacks/sweets. These snacks contained 25-50% lass fat than
control
SHELF STABLE CHAPATTIES
The process for preparation of shelf stable chapattis and paranthas has been
standardized. These chapattis
can be preserved for one week
in summer and two weeks in
winter at room temperature.
READY TO COOK RAJMASH TOMATO MIX
The technology has been generated to prepare Ready-to-Cook Rajmash
Tomato Mixes from presoaked and
boiled Rajmash in tomato filling
solutions: (A) juice, (B) puree and
(C) sauce followed by bottling and
pasteurization. All the three variants
are acceptable but the rajmashtomato juice mix is more cost
effective. The Rajmash tomato mixes
can readily be cooked in 4-5 minutes as compared to traditional cooking time of 35-45
minutes. The mixes can easily be stored for more than two months at room
temperature.
CURRY PASTE CONCENTRATE & CURRY POWDER
Ready to use curry paste concentrate has been prepared at Centre of Food
Science & Technology. It contain
oil/ghee, commonly consumed dried
condiments and spices in appropriate
proportions. It can be stored for one
week at room temperature and many
months at refrigerator temperature. It
does not contain any chemical
additive & preservatives. It is very
convenient to use, saves time and can
be used to prepare variety of delicious curries, vegetable and dals.
OSMO DRIED AONLA
An alternate technology to
preserve aonla has been developed to
produce
osmodehydrated
aonla
segments which results in the
improvement of taste, texture and
color besides retaining the vitamin C.
The packed product can be preserved for a long time (more than a year) at room
temperature.
KACHARI SPREAD & POWDER
Although Kachari is not a cultivated vegetable yet it finds an important place
in the diets of northern Indian people in the form of
chutney because of its nutritional and medicinal value. A
few products viz. chutney, dehydrated powder spread and
pickles have been developed and tested. These products
have a huge potential for exploitation of large scale
production.
GUAVA RTS (READY-TO-SERVE) DRINK
Guava, ‘the poor man’s apple is valued for its characteristic flavour, delicious
taste and a rich source of Vitamin C. A low cost
technology has been developed to produce a Guava RTS
beverage having, attractive color and good flavour. The
pasteurized product packed in 200 ml bottle has a shelf
life of six months at room temperature.
CARROT CANDY
A candied product from carrot has been developed
which has an attractive color, good taste and a shelf-life of six
months. The product has been prepared by osmo dehydration
of carrot followed by oven-drying. The candy packed in
polyethylene can be preserved for six months at room
temperature.
DEHYDRATED PRODUCTS
Improved quality dehydrated potato slices, peas, onion shreds, okra and
mushrooms have been developed by the Centre by using various pretreatments like
pulsed electric filed, blanching, osmodehydration, etc. or by improved techniques of
dehydration.
MIXED FRUITS CHEESE & TOFFEE
Cheese and toffee prepared by
blending bael and guava pulp in the
ratio of 50:50 were found most
acceptable. The bael-guava cheese
and toffee contained 12.70 and 10.45
mg ascorbic acid per 100g ,
respectively.
BAEL WINE
Wine
has
been
prepared from Bael by
a cheap and simple
process. Since this
wine contains moderate
alcohol content (ca 8%),
it can be consumed by
all age group people safety. Wine being fermentation products have no toxicity
and highly digestive. The wine prepared from this fruit retains all the nutrients
and thearapentic properties and, therefore, a value added product can be
prepared from this under utilized fruit.
GUAVA WINE
Over-ripe guava fruit are not suitable for table purposes and are discarded; these
can be converted to wine by a simple technology. 100% of ascorbic acid of
guava is preserved as there is no heat treatment involved in the process of wine
one and all. Wine from guava has a very long shelf-life. making from guava.
Guava wine has a very pleasant flavour which is liked by
PRICKING MACHINES
Aonla and petha candies
are popular traditional
products
prepared
by
process involving osmo
dehydration. To facilitate
water and sugar transfer in
osmotically
processed
products
like
aonla
candy/muraba and ash gourd candy (petha) pricking is required. It is done
manually in such industries. It is an unhygienic labour intensive process. The
workers are prone to serious injuries during this process. This manual unit
operation has restricted the scale of such industries. The Centre has developed
machines for pricking of aonla and petha which can greatly accelerate the
process. The product can be pricked hygienically with minimum manual contact
and safe for the workers avoiding injury.