Abstract
Nuts are very nutritive generally used in food and beverages preparation. In modern perspective, the shelf life extension and its quality is important parameter to be taken in consideration for its processing in food industry. Microbiological and chemical studies have been carried on different batches of received raw nuts stored in woven sack bag contained LDPE bag. For reducing microbial load in nuts four method of treatment was chosen. They are autoclave sterilization, Hot air oven pasteurization, Vacuum oven pasteurization, Microwave oven pasteurization. All four methods temperature kept constant and time is varying. In autoclave sterilization there will be nil microbial count and increasing in all physic-chemical parameters. In vacuum oven pasteurization there will be decreasing in microbial load as the time increasing. And all physic-chemical parameters are coming within specification. In hot air oven pasteurization there will be decreasing in microbial load as the time increasing but sensory and physic-chemical properties of almonds got affected. In micro wave oven sensory parameters of nuts got affected as the time increasing there will be development of roasting flavour and texture of nuts became crunchy.
Highlights
Nuts are used in various raw materials in many industries as well as for direct consumption
In vacuum oven pasteurization there will be decreasing in microbial load as the time increasing
After sterilization we did microbial analysis we kept in observation for five days for results, after five days of results we concluded that there is no growth in all four trails, but there is some changes in quality attributes and in sensory attributes
Summary
Nuts are used in various raw materials in many industries as well as for direct consumption. There are several products available from the nuts and by its use They contain an important amount of protein and fat. Moulds can grow upon them if they stored in improper conditions that can permit sufficient moisture for their growth and propagation. This topic was found to be interest, in this study to investigate the microbial contamination of different treated nuts compared with raw nuts. Nuts having longer shelf life (up to 2 years), nutritional parameter of nuts will not change but there will be major changes in flavor, texture, and appearance. Yeast and moulds is spore forming and can grow at the temperature of 10-50 ̊C, and growing at lower moisture foods having water activity of
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