Abstract:
Introduction of ready to serve bottled herbal porridge (kolakenda) to the non-competitive
market with extracts of Wel-penela (Cardiospermum halicacabum) in rice and coconut-milk medium is profitable. Shelf life evaluation and sensory evaluation is a must before introducing this type of product. This study was conducted to add value to a bottled herbal porridge (kolakenda) of Wel-penela (Cardiospermum halicacabum) stored under ambient temperature and to evaluate shelf life for two weeks.
The extracts were obtained by cutting, blending and squeezing the mass of Wel-penela with water, ground rice was boiled with chopped garlic about 20-30 minutes until it got soften,prepared coconut milk and herbal extract were added to the boiled ingredients, the mixture was re-boiled for another 5-10 minutes and salt was added. The preservatives (citric acid,ascorbic acid, Sodium Benzoate (SB) and Sodium Meta-bisulphite (SMS) were added after the mixture was taken out of the flame. The prepared porridge in the liquid form was poured in to jars immediately and was exhausted- in a hot water bath until the center of the liquid was 82°C and was kept about 10 minutes. Then it was sealed immediately and the jars were cooked at 85°C for 25 minutes. After cooling and labeling the jars were stored at ambient temperature.
Determination of best bottled herbal porridge was done using citric acid, ascorbic acid and acid control with SB and SMS. Among them citric acid treated samples presented best sensory appeal according to the sensory evaluation panel. Thus herbal porridge with citric acid, SB and SMS was selected as best type of product. To evaluate the shelf life, pH and Total Soluble Solids (TSS) were measured and microbial tests were done after 14 days of storage at ambient temperature. Finally sensory evaluation was done to evaluate the difference of bottled herbal porridge after storing two weeks and immediately prepared herbal porridge without any preservatives.
The study revealed that the best type of bottled herbal porridge was one which contains citric acid, SB and SMS as preservatives. pH (5.2) and TSS (3) were constant during the study period. Bottled herbal porridge was microbiologically safe and it is 8.2x10 for bacteria,i 5x 10 for yeast and molds and no Coliforms were detected after 14 days and providing an aseptic sterile environment will be reduce contamination much lower. The results of sensory evaluation test revealed that there is no significant difference in between bottled herbal porridge lifter storing two weeks and immediately prepared herbal porridge without any preservatives.
