Food Technology

Food is one of the non-negotiation requirements of all living beings. Food is divided into many categories. Jam, jellies, achars, pickles and chutneys comprise a tasty and much-loved subsection of the enormous range of food items that can be made by entrepreneurs of the MSME. Many of these have potential to capture a large chunk of the market. Listed below are a few readily available, trusted technologies.



Sl.No
Technologies Available
Product/Process
Technology Provider
1. Jam, Jelly and Marmalade Jam is a product prepared by boiling the fruit pulp (sometimes whole fruit) with sufficient quantity of sugar to a moderately thick consistency, firm enough to hold the fruit tissues in position.
Jellyis a product prepared by boiling clear fruit extract (with or without) water with sugar and boiling the mixture to a stage at which it will set to a clear gel.
Marmalade: is a fruit jelly in which the slices of the fruit or the peel are suspended. The products are made from citrus fruits such as oranges and lemons, in which shredded peel is included as suspended material.
CSIR- Central Food Technology Research Institute, Mysore
Website- http://www.cftri.com
2. Potato Flour Potatoes processed into flour, can find use in a variety of dishes where potatoes are normally used and also find new uses as convenience food. Tikki, chops, Pakodas, Stuffed Parothas, Sewain, Koftaetc, can be easily prepared using potato flour. It can be used for making soup, Kheer and as a thickening agent in gravy. The product is easy to pack in any size of supply unit . It is quite tolerant of variations in climate and has got good shelf-life. This product has considerable scope and potential in the emerging food scenario. CSIR- Central Food Technology Research Institute, Mysore
Website-http://www.cftri.com
3. Tomato products (Juice, Ketchup/Sauce) Processes have been developed to prepare shelf stable (about 6 months) tomato juice, puree, paste, sauce and ketchup. Tomato ketchup / sauce can be prepared by using fresh, ripe tomatoes or tomato puree, with spice extracts and pasteurized to get a thick consistency product. Tomato puree / paste is made by concentration of tomato juice. CSIR- Central Food Technology Research Institute, Mysore
Website- http://www.cftri.com
4. Amla Paste Emblicaofficinalis or Indian Goose-berry (Amla) is highly valued for its medicinal properties. Amla paste is a rich source of vitamin including ascorbic acid, minerals, organic acids, polyphenols, crude fibre etc. Amla paste/Amla pulp is an intermediate product which can be used for the preparations of chavanprash, jam, spreads and other preparations. It can also be used in different culinary preparations where sour taste is desired. CSIR- Central Food Technology Research Institute, Mysore
Website- http://www.cftri.com
5. Amla Spread Processing of Amla not only results in curtailing the spoilage of fresh fruits but also results in value-addition through new products with better nutritional properties. Amla spread is packed in glass jar, stored under ambient temperature. It is microbiologically stable. This product can be consumed like jam on bread or with Roti, dosa etc. CSIR- Central Food Technology Research Institute, Mysore
Website-http://www.cftri.com
6. Pickles and Chutneys Pickles are prepared by salting, acidifying, adding vinegar and/or by using oil, and in almost all cases mixing of spice powders of a varied composition to the fruits and vegetables. Pickles are of different types: pickle in oil, pickle in brine and pickle in vinegar.
Fruit chutney is a preserved product similar to a pickle, which contains minimum of 40% of fruit content and 50% of solids TSS and with acidity not more than 20%. It is a product preferred by Western consumers and hence, less spicy to suit their palate.
CSIR- Central Food Technology Research Institute, Mysore
Website-http://www.cftri.com

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