EXHIBITION AT CFTRI MYSORE: PART II
Hello
everyone! This article is the continuation of previous article “EXHIBITION AT
CFTRI MYSORE”. Scroll down to learn the latest in food science and technology as
I introduce to the rest of the departments of CFTRI Mysore.
Meat and marine products:
Dehydrated egg cubes/Deep fat fried
egg cubes: As we all know that
egg is a complete food; it possesses all the important nutrients essential for
us. It is rich in proteins, fats, minerals, vitamins and carbs; so I recommend adding
eggs to your diet every day. But if you are bored of having the same old boiled
eggs, poached eggs or scrambled eggs, then this crunchy bites and cubes are the
one for you.
The
eggs are boiled, seasoned and spiced up before subjecting it to dehydration or
frying them and made into crunchy bites. The egg cubes are into different products
based on its nutritional sources. 
They are, egg albumin cube, egg cubes without
spices, whole egg cubes, egg yolk cubes and so on. These products have a shelf
life of 6 months.
I tasted a sachet of egg crunchies either and that was simply
delicious, the crunchies simply melts in your mouth leaving up all its
nutrients to our body.
Shelf stable, Ready To Eat (RTE) curry
pastes: well! This one is a
boon for all working ladies of this generation. Making different curries every
day is seriously a big task. So why not try these RTE curry pastes which have
to be just boiled with 1:1 ratio of water and paste? Yes. I know what I am
saying, the RTE’s of CFTRI are preservative free without any added flavouring
agents and it tastes just like your grandma’s handmade curries. Now all you
have is a platter of healthy rich and tasty meals instantly. Thanks to CFTRI
for bringing back all the traditional curry recipes in jars for our convenient
usage.
Microbiology and fermentation products:
Mass propagation of Banana by
tissue culture techniques: Mysore district is
famous for its production of ‘Nanjangud Rasbale/ Nanjangud banana’, one of the
tastiest and aromatic banana varieties available locally. This Musa variety is grown in and around
Mysore district, it is said that the black soil present in the geographical
location enhance the flavour and aroma of the fruit.
#CFTRI is propagating
this variety of Musa using tissue
culture techniques. A small section or a cell is cultured in a medium and
allowed to develop into plant mass. Later on it is rooted into the soil.
Other than bananas,
medicinal plants like Decalepis hamilton
(Swallow root), protein rich soya bean plants are made use of tissue culture
techniques for bulk production of the saplings.
Nutri
choco-balls: Mouth-watering, nutri choco balls with
benefits of herbs and fruits are not just made for kids but for the people of
all age groups.
Natural pigments: Remember in my article “Carcinogens”,
(see also- https://whatsaroudus.blogspot.com/2018/08/carcinogens-never-ignore-these-stuffs.html),
I had mentioned about the health hazards of artificial food colours? Now I am presenting the substitute for the artificial food colours and how we can still cook our favourite deserts by using natural pigments. The researchers of this department have managed to extract the natural pigments from fruits and vegetables like carrots, Bixa orellana (achiote/ lipstick tree), Basella alba (Basale soppu in Kannada), etc.
Food machinery: Models of huge equipments
Ribbon mixer
Hot air oven, Fluidized bed drier and Destoner
More of food
development and technologies will be shared in the next article. Keep reading
Whatsaroundus.blogspot.com for more such articles.
I
extend my special thanks and gratitude to Dr. Raghavarao KSMS (director of CFTRI),
Kollegala Sharma (Scientist CFTRI) and all the CFTRI members for providing me
the necessary information.
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