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Studies on the manufacture, packaging and storage of traditional savoury foods. Part I. Black gram (urad) and green gram (mung) wadian.

Pruthi, J. S. and Manan, J. K. and Kalra, C. L. and Raina, B. L. (1983) Studies on the manufacture, packaging and storage of traditional savoury foods. Part I. Black gram (urad) and green gram (mung) wadian. Indian Food Packer, 37 (5). pp. 61-70.

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Abstract

Optimum conditions for improvement in manufacture, packaging and storage of black gram (Urad) and green gram (Mung) wadian have been determined. Technological data on dehydration of Urad and Mung wadian have been reported. Out of the five antimicrobial agents tried at 0.1% level each in Urad and Mung dals Peethi (paste) namely parahydroxy benzoic acid. potassium sorbote, pottassium propionate sodium benzote and potassium meta-bi-sulphite (KMS) for the prevention of mould, KMS was found to be the most effective for lowering the microbial load and for improving the colour of the final product. Sorptilm isotherm studies were carried out in order to ascertain the packaging requirements, ERH of black gram and green gram wadian was determined by Wink's Weight Equilibrium Method and found to be 59.3 and 58.6% respectively. Packaging and storage studies at room temperature (l3-42~C) revealed that LDP bags of 300 and 400 gauge were quite suitable for packing both the types of wadian for 10 months storage at room temperature. Low density polyethylene bags of 200 gauge can serve the purpose for 6 months' storage without any mould or insect attack. Friction top tins were found still better for storage of either type of wadian. LDP bags of 100 guage were found unsuitable.

Item Type: Article
Uncontrolled Keywords: black gram green gram wadian savoury foods polyethylene bags
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Dec 2016 12:31
Last Modified: 12 Dec 2016 12:31
URI: http://ir.cftri.com/id/eprint/5757

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