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Preparation, quality standards and storage of mathi - a traditional savoury product.

Kalra, C. L. and Sehgal, R. C. and Nagender, A. and Mohan, Lal and Berry, S. K. (1998) Preparation, quality standards and storage of mathi - a traditional savoury product. Journal of Food Science and Technology, 35 (1). 25-29, 5 ref..

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Abstract

Quality standards have been suggested for 'Mathi' on the basis of analysis of chemical composition of 59 samples of Mathi. Mathi varied widely in its chemical composition. The ranges of variations in respect of moisture, proteins, ether extractives, common salt and total ash have been reported. To ascertain the packaging requirements of Mathi, Equilibrium Relative Humidity (ERH) studies have been conducted. The ERH of Mathi bearing an initial moisture of 3.95% was found to be 57.48%. A standard recipe was developed to prepare laboratory samples. Frying medium played an important role in the shelf life of the product. Vanaspati was found to be better than refined oil as the products fried in it had low peroxide value.

Item Type: Article
Uncontrolled Keywords: Mathi, Maida, Vanaspati, Frying, Cottonseed oil, Sensory qualities, Sorption isotherm
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2012 04:12
Last Modified: 02 Apr 2018 11:35
URI: http://ir.cftri.com/id/eprint/4984

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