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Studies on preparation, packaging and storage of ghewar - an Indian traditional sweet.

Saxena, A. K. and Kulkarni, S. G. and Berry, S. K. and Sehgal, R. C. and Beerh, O. P. (1996) Studies on preparation, packaging and storage of ghewar - an Indian traditional sweet. Journal of Food Science and Technology, 33 (5). 407-409, 5 ref.. ISSN 0022-1155

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Abstract

Ghewar, an Indian traditional sweet, is prepared from maida, deep-fat-fried into honey comb structure and sweetened with sugar syrup. Optimum conditions of preparation and recipe were standardized in the laboratory. Laboratory samples of ghewar had optimum physico-chemical and sensory qualities. Samples were stored for 30 days in low density polyethylene (LDPE) 200 gauge bags and in open trays at ambient temperature, without any discernible change in sensory quality, except for a slight toughening of texture. Free fatty acid content showed negligible increase, but peroxide value decreased.

Item Type: Article
Uncontrolled Keywords: Ghewar, Emulsion, Slurry, Deep-fat-frying, Syrup, Shelf-life.
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 05:46
Last Modified: 21 Jun 2012 06:35
URI: http://ir.cftri.com/id/eprint/5676

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