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Shelf-life of besan wadi - an Indian sweet.

Date, W. B. and Bhatia, D. S. (1953) Shelf-life of besan wadi - an Indian sweet. Bulletin of Central Food Technological Research Institute, 2. pp. 237-238.

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Abstract

THERE is an increasing tendency in big cities in the country to buy various Indian sweets in a packaged condition. Often such products turn rancid and become unfit for consumption. No systematic work appears to have been done on the shelf-life of Indian sweets in the packaged form. The use of antioxidants and shortenings of higher melting point has not so far been reported. An investigation was, therefore, carried out on ‘Besan Wadi', an Indian sweet prepared from Bengal gram flour, and the results are reported here. ‘Besan Wadi' (Control) was prepared as follows: Bengal gram flour was passed through a 60 mesh sieve. 10 oz. of this flour was then fried in 6.25oz. of Vanaspati (Dalda) till golden brown; 7oz. of granulated sugar was mixed with it and heating was continued till the material was ready for plating. When cooled, it was cut into rectangular pieces (12"x 1" x I"). The pieces were wrapped individually in waxed paper and sealed in one lb. butter cans

Item Type: Article
Uncontrolled Keywords: Indian sweets, Besan Wadi, shelf life, packaged form
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Aug 2012 10:47
Last Modified: 14 Aug 2012 10:47
URI: http://ir.cftri.com/id/eprint/5343

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