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Preparation, packaging and storage of pinni - an Indian traditional sweet.

Saxena, A. K. and Kulkarni, S. G. and Berry, S. K. and Sehgal, R. C. and Beerh, O. P. (1996) Preparation, packaging and storage of pinni - an Indian traditional sweet. Journal of Food Science and Technology, 33 (6). 503-505, 5 ref.. ISSN 0022-1155

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Abstract

Pinni - an Indian traditional sweet, prepared by roasting urd dhal (Phaseolus mungo L) peetht (paste) and khoa (milk solids), followed by adding sugar syrup and moulding into round to elliptical shape, could be stored for 10 days in high density polyethylene (HDPE) bags of 220 gauge. Addition of 0.05 or 0.10% sorbic acid or 0.05% potassium sorbate in pinni helped to enhance the shelf-life to 30 days under ambient conditions, without any discernible change in the sensory quality. Free fatty acid content and peroxide value of the samples during storage remained within tolerable limits.

Item Type: Article
Uncontrolled Keywords: Pinrd, Peethi, Khoa, Roasting, Syrup, Storage, Additives, Peroxide value, Free fatty acid.
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 06 Tropical food
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Apr 2012 06:47
Last Modified: 21 Jun 2012 06:35
URI: http://ir.cftri.com/id/eprint/4983

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