Optimization and Development of Functional Fiber Enriched Retort pouch processed Ready-To-Eat (RTE) Mixed Vegetable Curry by Response Surface Methodology

Beta glucan is one type of valuable dietary fiber present in cereal crops, especially in barley, oat, and some mushrooms. Thermal processing of Beta glucan enriched curry is perfrormed to extend the shelf-life with high quality and commercial sterility. The product was optimized using Response surface Methodology (RSM). In this study the experimental designs were performed to optimize the ?-glucan enriched mixed vegetable curry, by varying the quantities of different variables like potato, capsicum and ?-glucan, in order to obtain a response of maximum fibre content and overall acceptability. The predicted and the actual values obtained were almost similar. The fiber content of the curry was found to be dependent on the quantity of vegetables in combination with ?-glucan content. The lethality of the ?-glucan enriched mixed vegetable curry achieved the desired F0 value 4.5 and found to be commercial sterility during entire storage with good sensory quality. The samples were analyzed for changes in proximate, sensory quality attributes, microflora and color. The product remained commercially sterile and confirmed the adequacy of the processing as well as its fitness for consumption.