Instant gratification

Since its inception DFRL has been designing convenient pack ration for the armed forces. Many of these products are ideally suited for civilian markets too, finds Madhulata Vyas

Food catering for the army should not only be nutritious, hygienic and safe but also shelf-stable under varying climatic conditions. The logistics of food supply in armed forces also demands that the food items should be convenient, that is easy to prepare at the operational end. To fulfill such specific needs of the Indian armed forces, the Defence Food Research Laboratory (DFRL), Mysore was established in 1961 under the aegis of the Defence Research and Development Organisation, under the Ministry of Defence. During the last forty years the DFRL has designed lightweight convenient pack ration for the defence forces, which do not require any elaborate preparation at the consumer’s end and remain shelf-stable under varying climatic conditions. Most of the products are based on innovative state-of-the-art technologies and are suitable to industrial and commercial scale exploitation. Some of the technologies have been transferred to leading entrepreneurs like MTR Foods, ITC, HLL and others.

Infrastructural facilities

DFRL has devised a simple scheme, bereft of procedural wrangles, for the demonstration and transfer of technological know-how encompassing various products and service to benefit those entrepreneurs who are keen to introduce highly popular ration packs in the civilian market. The institute has an excellent infrastructure and the wherewithal to undertake advanced research and development (R&D) work encompassing various facets of food science and technology. The laboratory is well-endowed vis-à-vis the manpower expertise and the technological facilities to carry out nutritional and safety evaluation of foods developed by the industry under simulated environments. This inherent professional strength also enables the undertaking of specific studies in the field of food processing, packaging and shelf life determination.

Product portfolio

Over the years the institute has developed various food products. These can be classified as: • Ready-to-eat foods • Quick cooking foods • Instant foods • Freeze dried foods • Novel innovations and technologies and • Ration packs.

Quick cooking convenience foods

The institute has developed a wide variety of convenience foods, which can be classified under instant mixes based on pre-cooked dehydrated products, instant foods, freeze dried foods and drinks, and ready-to-eat foods. These products are prepared by precooking of ingredients, preferably under pressure followed by dehydration and mixing of the dehydrated ingredients, salting and spicing. The mixes are then packed in polyethylene, polypropylene or metalised polyester packs. The products can be reconstituted in around 6-20 minutes in boiling water. The reconstitution temperature and duration depends on dehydration conditions employed and nature of the product mix. Uniform distribution of salt and spices, high microbial count associated with spices, presence of active enzymes in ground spices, rancidity and discolouration during storage are some of the major technological constraints in the manufacture of instant mixes. Loss of volatiles during storage and the change in flavour resulting from autoxidation of lipids are some of the factors limiting its shelf life. The nature of fatty acid utilised and the composition of oil used during roasting or seasoning largely determines the stability of the mix. Generally, vanaspati has been found to be better in imparting a longer shelf life to halwa, upma and rawa idli mix compared to refined groundnut oil, palmolein and cottonseed oil. Use of oleoresins and microencapsulated flavours (such as microencapsulated cardamom oil used in halwa mix) have been found to be useful in proper blending of flavours and in minimising losses of volatiles during storage.

...CONTD

TO READ FURTHER... SUBSCRIBE TO YOUR COPY TODAY!!!

 

Print this Page

Email this Page

Post your Opinion

Rate this article