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Asian Journal of Dairy and Food Research, volume 39 issue 4 (december 2020) : 332-337

Physicochemical and Microbiological Examination of Food Preservation Strategies of Indian Dishes Kalan and Gulab Jamun

J. Sreeraj, K.G. Madhavankutty, M. Anoop
1Central Products Dairy, MILMA, Punnapra-688 004, Alappuzha, Kerala, India.
Cite article:- Sreeraj J., Madhavankutty K.G., Anoop M. (2020). Physicochemical and Microbiological Examination of Food Preservation Strategies of Indian Dishes Kalan and Gulab Jamun. Asian Journal of Dairy and Food Research. 39(4): 332-337. doi: 10.18805/ajdfr.DR-1529.

ABSTRACT

Background: The curd curry commonly known as kalan in Kerala and Gulab Jamun has been chosen in the present work which is relevant in accordance with its usage with common man. Kalan possesses a normal shelf of two days at normal temperature and room conditions. The present work attempted to preserve the product for two weeks or more at room temperature by applying canning technique. The shelf life of Kalan was proved to be enhanced to two more weeks with proper canning. Kalan is prepared in the laboratory and was packed in sterile bottles which were then sterilized by dipping in sterile hot water for thirty minutes. This process impairs the product sufficient sterility to enhance the preserving quality considerably. The product has been found unchanged in its flavor and taste after the expected expiry period. In the preparation of Gulab jamun,drying and frying strategies facilitates the removal of most of the contaminants and hence the product presented as sterile. The sugar syrup provides further preservation. This technique for preservation can thus become effective. The work presented an attempt that has been made to study the effect of processing / preservation technique.
Methods: Canning technique was applied as a preservation strategy to the product kalan and addition of sugar syrup presented to be the preservation technique for gulab jamun. Both were considered as the natural way of preservation rather than utilizing any artificial strategies or additions. The shelf life of the same was studied in detail under physiological, biochemical and microbiological parameters.
Result: The two food preservation techniques studied in this project are proved to impart better shelf life to the particular type of dairy based products without the addition of any preservative chemicals.

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