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Canning of curried mustard greens (Brassica campestris var. Sarson).

Raina, B. L. and Kalra, C. L. and Rodriguez, R. and Teotia, M. S. and Varadarajan, A. R. and Dhanaraj, S. (1982) Canning of curried mustard greens (Brassica campestris var. Sarson). Indian Food Packer, 36 (1). pp. 91-95.

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Abstract

Curried mustard greens (Brassica campestris Var. sarson) popularly known as sarson-ka-saag in Northern India in canned/arm has a good domestic and export market potential. A few traditional recipes were evaluated for colour, texture, aroma and taste along with two commercial samples and two formulations with the maximum acceptability for these attributes have been selected with the help of a panel ofjudges. The selected recipes consisted 0/9 ingredients. Incorporation of traditionally used balancing leaves such as spinach or other leaves along with ingredients like tomatoes and onions affect the taste and colour of the product adversely. Effect of level of thickening agent (maize flour) added on product quality has been studied aud the optimum level fixed at 1 per cent of the raw material wed. The product remained acceptable even after one year of storage at ambient temperature of 20-37 degree centigrade.

Item Type: Article
Uncontrolled Keywords: Curried mustard greens, Brassica campestris Var. sarson, sarson-ka-saag, canning
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 04 Mustard seed
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2016 07:00
Last Modified: 23 Jun 2016 07:00
URI: http://ir.cftri.com/id/eprint/3253

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