Effect of thermal preservative methods on legume based protein tikkis (patty)

The present study was undertaken to develop a legume-based tikki as the protein source and effect of the preservative method on the quality. A total of 3 treatments were used after optimisation of tikkis. Steam under pressure at 15 psi for 15 and 20 min (t1), hot air treatment at 90°C for 120 min (t2), and pasteurisation at 85°C for 15 min (t3). Various batches attempted to optimise the finished products based on sensory acceptability. 60, 65, 70, 75 and 80% legume content in batch 1, 2 and 5 respectively. Batch-3 (70% legume) was the most acceptable concentration for further consideration. Effect of legume content of the textural profile of legume tikkies shown at 80% concentration. The product was evaluated for physicochemical parameters, sensory attributes, and microbial quality. Textural profile analysis revealed that hardness value was negligible in fresh, pasteurised, and cabinet treated samples for moth tikkies whereas autoclaved samples showed a significant reduction in the hardness. At the same time, moong tikki changed significantly after treatments with the effect of the preservation method. The fatty acid profile of the samples was analysed using a gas chromatograph to understand the effect of different processing and preservation treatments on it.