College of Agricultural Engineering and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Shalimar, 190 025, Srinagar, Jammu and Kashmir (India)
The research was conducted to prepare the Masala tikki and reduce the moisture content for enhancing the shelflife. The Kashmiri masala tikki or Werr act as flavoring agents, coloring agents. It is thick spice paste which is mixture of shallot, ginger, and different spices with edible oil. The aim was to standardize & optimize the process parameters of Masala Tikki using drying technology for extending the shell life. There are three independent variables garlic shallot ratio, drying temperature, and masala tikki thickness with three different variables which vary from 15:10 to 15:30, 40 to 60°C and 0.5 to 1.5 cm respectively. Box Bhenken design -Response surface methodology was used for optimization of process parameters. The composition of garlic-shallot 22:16, drying temperature 60°C and 0.7 cm thickness of masala tikki are the optimized independent parameters and the response values were 39.529% db for final moisture content, 299.99 minutes for drying time, 3.816 for color change, overall acceptability of 7.4 and the optimized shelf life was 46 days. It is used for preparations of different Kashmiri cuisine such as Rajma, Chole, Shahi Paneer, Dham Aloo, Kadhai Chicken, Tandoori Chicken, wazwan.
Optimization, Spice mixture, Tikki, Flavor, Shelflife
