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Studies on the preparation, packaging and analysis of ground spice mixes III: Chana masala and meat masala.

Kalra, C. L. and Manan, J. K. and Sehgal, R. C. and Kulkarni, S. G. and Berry, S. K. (1998) Studies on the preparation, packaging and analysis of ground spice mixes III: Chana masala and meat masala. Journal of Food Science and Technology, 35 (5). pp. 408-413.

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Abstract

Thirty samples of Chana Masala and thirty five samples of Meat Masala of various brands were collected from different markets of North India and evaluated for their chemical composition. Chana Masala and Meat Masala varied widely in their chemical composition. Chana Masala had moisture, 4.00-12.00; total ash, 6.88-34.88; acid insoluble ash, 0.97-2.43; common salt, 3.76-27.81; ether extractives, 5.32-16.27; volatiles, 0.06-0.60; alcohol solubles, 14.05-32.26 and water solubles, 24.56-58.98%. Meat Masala had moisture, 5.10-9.20; total ash, 6.27-9.75; acid insoluble ash, 0.26- 1.07; common salt, nil; ether extractives, 5.40-18.79; volatiles, 0.04-1.32; alcohol solubles, 11.69-25.10 and water solubles, 17.46-36.74%. Chana Masala contained higher levels of water solubles and total ash because of the common salt used in its preparation. Frequency distribution histograms have been plotted and quality standards for Chana Masala and Meat Masala have been proposed. The ERH of Chana Masala (initial moisture 8.9%) and Meat Masala (initial moisture 7.8%) were found to be 46.3% and 50.6%, respectively.

Item Type: Article
Uncontrolled Keywords: Chana Masala, Meat Masala, Spices, Histograms, Sorption isotherms.
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2012 10:29
Last Modified: 23 Feb 2012 10:29
URI: http://ir.cftri.com/id/eprint/5809

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