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Studies on Ready-Mix for Kheer — Packaging and Storage in Flexible Pouches

Bhupendar, Singh and Mahadevaiah, B. and Balasubrahmanyam, N. and Shurpalekar, S. R. (1990) Studies on Ready-Mix for Kheer — Packaging and Storage in Flexible Pouches. Journal of Food Science and Technology, 27 (2). pp. 73-75.

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Sorption studies carried out at relative humidities (RH) ranging from 11 to 86% on Kheer ready-mixes based on 30% roasted wheat semolina (Bansi or white soji), 30% powdered sugar and 40% whole milk powder, indicated that an equilibrium moisture content (EMC)of 5.7-5.8% at 44% RH was critical, beyond which sogginess and lump formation were observed. The ready-mixes, when packed in polypropylene (200 gauge) and metallized polyester/poly pouches, kept well for (i) 120 and 150 days respectively at 65% RH and 27°C,and (ii) 46 days at 92% RH and 38°C.

Item Type: Article
Uncontrolled Keywords: ready-mixes Kheer ready-mixes packaging storage studies Flexible Pouches
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 18 Processed foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Dec 2007 04:02
Last Modified: 22 Oct 2018 05:46
URI: http://ir.cftri.com/id/eprint/1540

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