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Preparation, packaging and quality standards of mongra - a traditional savoury product.

Kalra, C. L. and Sehgal, R. C. and Nagender, A. and Berry, S. K. (1998) Preparation, packaging and quality standards of mongra - a traditional savoury product. Journal of Food Science and Technology, 35 (5). 414-418, 7 ref..

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Abstract

Thirty two samples of Mongra were analyzed for their chemical composition. Monga varied widely in its chemical composition. The ranges of variations in respect of moisture (0,18-6.9%), proteins (15.16-21.15%), ether extractives (37.13- 61.33%), common salt (0.98-3.90%) and total ash (1.71-5.11%) have been reported. A standard recipe was developed to prepare laboratory samples. Based on these values, frequency distribution histograms have been plotted and quality standards for Mongra have been suggested. Mongra prepared in refined cottonseed oil by Incorporation of antioxidant (BHA at 0.1 g/kg flour) had a better shelf life. To ascertain the packaging requirements of Mongra, ERH studies have been conducted. The ERH of Mongra bearing initial moisture 2.63% was found to be 53.4%.

Item Type: Article
Uncontrolled Keywords: Mongra, Besan, Vanaspatl, Frying, Cottonseed oil, Sensory evaluation, Sorption isotherm
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Feb 2012 06:06
Last Modified: 02 Apr 2018 11:37
URI: http://ir.cftri.com/id/eprint/4981

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