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Improvement of traditional method of manufacture of carrot murrabba.

Beerh, O. P. and Saxena, A. K. and Manan, J. K. (1984) Improvement of traditional method of manufacture of carrot murrabba. Indian Food Packer, 38 (4). pp. 59-63.

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In the c0111'entional method of mtlnu!acture of carrot murrabba followed in Punjab, the prepared materiel is covered with sugar or heavy syrup and cooked the next day to 75° Brix and stored. The T.S.S. gradually decreases leading to spoilage by fermentation and increase in acidity during storage. Experiments have sholi'n .that a second cooking given to rhe nllJrrabba afler 4 or 6 days offirst cooking yielded a pro& duct haVing the required T.S.S. and free from spoilage. Addition of 200 ppm. benzoic acid checked the spoilage in murrabba packed in glass containers. Addition of 0.2% citric acid checked crystallization of sugar, Preparation of murrabba using dry sugar instead ofsugar syrup at the initial stage resulted in more shrinkage in the volume of carrots. 'Floater' carrots though showed less shrinkage than the 'sinkers' were hard and woody, and unsuitable for making murrabba.

Item Type: Article
Uncontrolled Keywords: Murrabba, traditional fruit product, carrots, manufacture
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 May 2014 07:26
Last Modified: 28 May 2014 07:26
URI: http://ir.cftri.com/id/eprint/4364

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