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Eggplant curry

Eggplant curry. A new convenience food product Danielle Cushing Experimental Food Science, Fall 2011. What is it?. Based on the Indian dish Baingan Bharta Mashed eggplant cooked with spiced tomato Vegetarian Flavorful and traditionally spicy My version Very similar, but not spicy.

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Eggplant curry

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  1. Eggplant curry A new convenience food product Danielle Cushing Experimental Food Science, Fall 2011

  2. What is it? • Based on the Indian dish Baingan Bharta • Mashed eggplant cooked with spiced tomato • Vegetarian • Flavorful and traditionally spicy • My version • Very similar, but not spicy

  3. The Need • Many ready-to-eat foods found on grocery store shelves • Few vegetarian options • Few ethnic options • Many ethnic options that exist are high in calories, fat and sodium and healthy varieties are not marketed as such • “Lean Cuisine,” “SmartOnes,” and other brands have expanded their options in recent years, but the majority of options remain American- and Italian-inspired dishes • Newer concepts: • Asian-Inspired – Sesame Chicken, Chicken Teriyaki Stir Fry • Mexican-Inspired – Fiesta Quesadilla, Chicken Enchiladas Suiza • No Indian-inspired dishes

  4. Target Market • Men and women • In professional workforce • Busy, often hurried, lifestyle • Eating some meals alone • Want more variety • Need something quick and easy • Want something low in calories and want • Don’t want to compromise quantity or flavor

  5. Sensory Evaluation Each domain of the sensory evaluation averaged between “Good” (5.0) and “Very Good” (6.0) when tested.

  6. Ingredients • Eggplant • Tomatoes • Onion • Green peas • Ginger • Oil • Cumin • Coriander • Turmeric

  7. Processing No processing except for natural cooking methods. After cooling, the eggplant curry is ready for preservation and packaging.

  8. Preservation & Storage • pH of Eggplant Curry = 4.90 • Low acid • Aw of Eggplant Curry = 0.93 • Susceptible to yeast and bacteria growth • The curry is considered a semi-liquid, so we will use a heat treatment as a preservation barrier • Pasteurization – finished curry is heated to 161°F (72°C) or higher for a minimum of 15 seconds • Additional barrier needed • Freezing – stored frozen • Increases shelf-life to about 1 year • Alternatively, the curry could be commercially sterilized because it is a low-acid food. • Does not require additional barrier of freezing

  9. Packaging Primary – microwave-safe plastic dish covered with a thin, clear plastic lining Actual barrier Meets production, distribution and storage demands Secondary – the plastic dish will be placed in a cardboard box Eye-catching and stackable Meets consumer, retailer and marketer needs Sample packaging:

  10. Any Questions?

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