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Institutional Profile

Central Food Technological Research Institute

development processes commercially

FTRI sharp


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research laboratory, with a focus and products globalisation




superior and safe. For food industries aiming to be the first to hit the market with a new product, CFTRI offers total technology solutions including facilities and services-along with an extensive range of technology options. These solutions and options would be of immense value to tiny, small, medium as well as large scale units of the food industry. CFTRI has an extensive range of technologies. The initial part of the institutional profile of CFTRI which included details of some technologies has been carried in the June, 2010 issue of the e-magazine Science-Tech Entrepreneur. This is the second and concluding part of CFTRI profile which includes the details of some more technologies.

Chapati Making Plant Dosa Making Machine Spice and Oleoresins Coconut Milk Powder Spirulina Phycocyanin Black Pepper Cereal Flakes Food Colours N-Triacontanol Traditional Foods Gravy Mixers Chicken Wafers Cake Mix Sugar-free Biscuits Tamarind Juice Fruit-Bars Mushroom Dal Mill

Dehydrated instant gravy mixes: The instant mixes are dehydrated products of complete ingredients (recipe) of the curry except the solid pieces of meat/fish or vegetables. The dehydrated instant gravy mix is reconstituted with water at the point of use as gravy or marinating mix as the case may be in the preparation of respective dish. CFTRI has developed process for production of dehydrated instant mixes for gravies (curry) of six types. Gravies for meat preparations- madras kurma, mutton chilly fry Gravies for fish preparations-south Indian fish gravy, rohu masala, fish fry masala, Goan fish curry, Multi-purpose gravy-meat, chicken, vegetable, egg Biriyani mix (mutton, chicken, vegetable), Tandoori chicken, marinating mix, Kabab mix (ginger chicken kabab and lasone kabab) Chicken wafers can be used as a snack food. The

Chicken wafers:

product can be readily fried in any cooking oil or the dehydrated product can be used as ready to fry. Product can be prepared in shape with 1.5 to 2mm thickness. It contains more energy material. It can be fried under normal condition. Product may be packed in flexible pouches at low moisture and

oxygen transmission. The product has excellent market potential since product contains sufficient quantity of carbohydrate, protein and mineral content. Instant cake mix: Instant cake mix is premix containing all the ingredients normally used for the preparation of cake. Cakes could be easily prepared from such premix by adding a required quantity of water to the premix and mixing for a specified period of time and baking the batter in a baking oven. It adds variety to snack foods in the house hold. The advantage of the use of such mix is convenience as it eliminates the drudgery of purchasing ingredients in small quantities, weighing them and creaming them separately for a longer duration during the preparation of batter which is a very cumbersome procedure. In India, very little work has been done for the developed and popularization of such premixes, since bakery premixes are relatively new products, a market potential has to be created to be used as a house hold snack food item production of varieties of cake. Cake premix will also be useful for small bakery chains to prepare consistent quality products by preparing the mix at centralized place. Sugar free biscuits: Ordinary "gluco" type biscuits contain about 450 calories and contain sugar up to 25%. The Sugar-free biscuits do not contain any added sugar. Replacement of sucrose became an area of importance in the late 1970s as a number of food industry professionals implicated sucrose in tooth decay, development of obesity, coronary heart disease, high blood pressure, the development of diabetes etc. CFTRI developed and standardised a formulation for sugar free biscuit which can be used by diabetics.

Process: Sugar-free biscuits are made from soft dough based on the creaming method and processed in rotary moulder. The biscuits are baked in a continuous tunnel type oven as followed for sweet "gluco" type biscuits. CFTRI has developed a special formula containing safe sweetness, which can give crisp texture and sweet taste to the final product. Tamarind juice concentrate: Tamarind is used in India in the form of pulp. It is used as a souring material in our daily food preparations. India is the chief producer of a regular commercial crop of tamarind fruit in the world with an estimated production of over 3 lakh tonnes per annum. It is particularly abundant in Madhya Pradesh, Andhra Pradesh, Karnataka, Tamil Nadu and Orissa. Most of the production is marketed in the country to meet the internal demand while a small portion is exported to various countries in fresh and dried form. Process: The process developed at CFTRI consists of extracting all the water solubles from the fruit pulp by boiling with water under optimum conditions, concentration of the clarified extract (under vacuum) to about 65-70% solids and packing in suitable containers. The final product becomes quite viscous and sets to a jam-like consistency on cooling. Tamarind seeds available as a by-product could be converted into tamarind kernel powder, which is used for sizing in textile industry. Fruit-bars (Mango, Banana, Guava and Apple): Fruits can be preserved either in the fresh state or processed form. Fruit bar is a concentrated product with good nutritive value. It is very appealing and consumed readily as a confectionery product. It can be packed and sold in attractive pouches. The product is hygienic and has a good shelf life. Fruit bars are confectionery products and can find a good market in the urban as well as rural area for its taste, aroma and convenience in use. A dynamic marketing network can boost of this product in India and abroad.

Oyster Mushroom: Oyster Mushrooms are subtropical unfermented and plant grow waste. directly CFTRI on has

developed and standardized the technique of production of Oyster Mushroom in the form of rural and urban model. To preserve for a longer time, dehydration technique is found to be very successful. Process: The fresh mushrooms are thoroughly washed in cold running water. The washed ones are trimmed, graded according to size and blanched. Materials are spread in trays and dried at 55-65 c. The dried mushrooms are stored in air tight containers at room temperature. Versatile Dal Mill: CFTRI Mysore has developed a dal milling machine with a capacity to produce 200-300 Kg/hr and the machine can process all type of pulses including minor pulses. The versatile dal mill is comparatively free from dust pollution. It consists of a new type of pulse dehusker, cleaner-cum-grader, cyclone separators, dal separator, paddle type mixes, destoner, polisher and elevators. All these units are arranged in a streamlined layout. Process: Process of dehusking is done in two major steps: 1. Cleaned and size graded grains are scarified followed by oil addition and sun/mechanical drying. 2. Removal of husk and splitting into two cotylodons is done by passing the material through versatile pulse dehusker. This dehusker gives 2-4% higher yield of good quality dal, than the traditional dal mill. Cereal Flakes Rice: Rice flakes are known by several names such as flaked rice, beaten rice, aval, avalakki, poha and chiwda. Rice flake is one of the many traditional products in India. With this background, the CFTRI developed a process for improved rice flaking. The improved process has the advantage of increase in yield and better quality products, besides economic utilization of by-products. It is suitable for preparing soft-cooked

(bhath), toasted and seasoned mixture, energy weaning food, Tamarind bhath, upma, sweet pongal and sweet gravy. The market for flaked rice will predominantly consist at buyers from group especially of urban and semi-urban areas. Even the people of low-income group can also buy as the products are directly consumed along with jaggery and from coconut pieces by rural folk. For further details please contact: Director, Central Food Technological Research Institute, Mysore 570 020, India STE Desk
Note: The author may have used various references in the preparation of this article. For further details please contact him/her. Disclaimer: Articles & information in the e-zine Science Tech Entrepreneur contain views expressed by individual authors or are taken from various sources Science Tech Entrepreneur does not own any responsibility for it.