Study on the thermal processing of moringa leaves (Moringa oleifera) chicken curry
Aditya Massey, Chitra Sonkar, Dorcus Masih
Studies were conducted to analyze the characteristics of thermally processed Moringa leaves Chicken Curry in tin cans. Product standardization was done by traditional method i.e. preparing gravy i.e. Garlic, onion, moringa leaves and chicken to make shelf stable Moringa leaves Chicken Curry. The product made was filled in pre-sterilized tin cans and sealed hermetically. After that product was thermally treated at different time and temperature combinations viz., 110°C,115°C and 120°C for 10, 15 and 20 minutes respectively in order to interpret the effects of thermal processing. Samples were evaluated initially and after that at regular intervals of 0, 20, 40, 60 days for chemical, microbiological, sensory studies and statistical analysis during storage. These studies were conducted after every 20 days interval up to other 60 days in order to depict the shelf life study due to heat treatments. It was found that the thermal processing of Moringa leaves Chicken Curry done at 120°C for 10 minutes had adequate fat percentage while as adequate protein content was found in samples processed at 110°C for 10 minutes. Moringa leaves Chicken Curry.