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The manufacture, packaging and storage of traditional savoury foods. Part II: Phul wadian, mukand wadian and other savoury foods.

Pruthi, J. S. and Kalra, C. L. and Manan, J. K. and Raina, B. L. (1983) The manufacture, packaging and storage of traditional savoury foods. Part II: Phul wadian, mukand wadian and other savoury foods. Indian Food Packer, 37 (6). pp. 73-84.

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Abstract

Optimum conditions for manufacture and for improvement in the packaging and storage of Phul wadian, Mukand wadian and other savoury foods (deepfatfried, sailed and spiced) have been determined. Studies on the physico-chemical characteristics of Plul wadian, Mukand wadian and other savoury foods revealed that Phul wadian were a poor Source of protein. Mukand wadian a fair source of protein and both were rich in carbohydrates while deepfat-fried savoury foods were good source of protein. Sorption-isotherm studies of these important classes of savoury foods revealed that Equilibrium Relative Humidify {E.R.H.} of Phul wadian and Mukand wadian was found to be 53.0 and 57.0% respectively, that of deep fat fried salted and spiced green gram dal, Bengal gram dal, Masoor, While Bengal gram (whole) Baisan-Savian and Mixed Namkin {chochow] was found t0 be 50.0, 47.0, 46.0, 44.0, 40.0 and 42.0% respectively.

Item Type: Article
Uncontrolled Keywords: savoury foods Mukand wadian phul wadian packaging storage
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Dec 2016 07:55
Last Modified: 14 Dec 2016 07:55
URI: http://ir.cftri.com/id/eprint/6027

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