AMITY INSTITUTE OF FOOD TECHNOLOGY

Technology Developed

Wonder mix: Ready to use “Tadka” - a complete traditional cooking base

Pre-processed ready-to-use and shelf-stable wonder mix : product is useful in the preparation of varieties of food products, which minimizes the drudgeries of kitchen preparation.

Hurdles applied to preserve and optimize the process are:

Low pH
Low moisture content
Low water activity and
Pasteurization
Shelf life established 9 months under ambient condition

Ready to use convenient Dal mix

Developed ready to use restructured dal mix: a shelf- stable convenient traditional product with spices and condiments
The product can be stored under ambient temperature (27 20 C) for nine months
The product is free from any preservative, synthetic colorant or flavor
Product is made from all natural food ingredients

“Shelf stable” varieties of curry pastes for vegetarian and non vegetarian traditional cuisines-Complete cooking base

The curry pastes are simple and convenient to use. Add the chicken or mutton or vegetable or rice as the case may be to a specific amount of curry paste and cook. Products like chicken curry or biriyani or chana masala etc are ready to serve.

The curry pastes are processed using all natural ingredients and does not contain any synthetic colour or flavour etc.

The product has an average 9 month shelf life at room temperature.

Modi, V. K et.al. (2006) LWT Food Science and Technology 39, 613-620.

The varieties of curry pastes processes available are:
1. Biriyani paste
2. Chicken curry
3. Mutton curry
4. Butter chicken
5. Grilled chicken
6. Garlic kabab
7. Ginger kabab
8. Tandoori chicken
9. Fish curry
10. Fish fry masala
11. Goan fish curry
12. Rohu masala
13. Madras kurma
14. Mutton chilli fry
15. Shahi paneer
16. Pindi channa (Amritsari cholay)
17. Pulao
18. Sambar
19. Dal fry
20. Dal tadka
21. Punjabi channa masala
22. Kitchen king- for vegetarian preparations
23. Marinating and Battered & Fried mixes

All-purpose vegetable sauce

A shelf-stable pre-processed ready to use sauce (without tomato)
Product is free from synthetic color, preservatives or flavors

New products/technologies developed at AIFT

Egg cubes

Crunchy egg bites

Spice tablets

Nutritionally enriched poha

Rice husk cellulose and nanocellulose

Rice based fat mimetic

Intermediate moisture and coated fruits and vegetables

Developed intermediate moisture fruits and vegetables (F&V) products using hurdle technology
Preservation of fruits and vegetables by edible coating

Minimally Processed Jackfruit bulbs in MAP

Hurdle Technology Preserved Jackfruit bulbs

Dehydrated Jackfruit bulb Crisps

Restructured Papaya

Development of Nutritional And Functional Potato Products through Vacuum Impregnation by enriching with calcium and iron

Popped Pearl millet Bar (PPMB)

Pearl Millet Var. CZP-9802 found to be most suitable w.r.t puffing index and textural properties of bar
Breakfast bar is nutritionally rich in dietary fibre, protein, calcium , phosphorous, iron and folic a acid

Development of technologies for functional traditional foods

Sandge, Metkut and Curry leaf chutney are traditional foods of Maharashtra. Technologies were developed for standardization and packaging of these products. The shelf life of these products was extended by more than 6 months with suitable packaging.

Development of Iron rich instant soup mix

The demand for dried instant soups is increasing to their ease of use.
A healthy iron rich instant vegetable soup mix incorporated with Cauliflower greens, beetroot and pumpkin was developed.

DEVELOPMENT OF SUPPLEMENTARY FOODS USING GARDEN CRESS (Lepidium sativum) SEEDS

Garden cress (Lepidium sativum family - Cruciferae) is a fast-growing, perennial edible plant botanically related to mustard.
An important nutritional and medicinal plant in India
It helps to alleviate anemia due to its high iron content (100 mg/100g).
It acts as memory boosters as it contains essential fatty acids, arachidic and linolenic acid.