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Studies on physico-chemical composition, packaging and storage of blackgram and greengram wari prepared in Uttar Pradesh.

Kulkarni, S. G. and Manan, J. K. and Agarwal, M. D. and Shukla, I. C. (1997) Studies on physico-chemical composition, packaging and storage of blackgram and greengram wari prepared in Uttar Pradesh. Journal of Food Science and Technology, 34 (2). 119-122, 5 ref..

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Abstract

Wari is a partially fragmented indigenous traditional savoury food and used as an adjunct in curries. It is prepared mostly on cottage or home scales. A survey of the units manufacturing blackgram and greengram wari was conducted in three important towns of Uttar Pradesh [India]. Data revealed wide variations in the physico-chemical attributes of blackgram and greengram wari procured from the manufacturing units. Physico-chemical parameters of different batches of blackgram and greengram wari were determined and compared with the standard values. Sorption-isotherm studies revealed that ERH of blackgram and greengram waris were 61.4 and 56.8% at 32

Item Type: Article
Uncontrolled Keywords: FERMENTED-FOODS; LEGUMES-; PHYSICAL-PROPERTIES; PROCESSED-FOODS; STORAGE-; VEGETABLES-SPECIFIC; PHYSICOCHEMICAL-PROPERTIES
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: CFTRI Resource Centres > Lucknow
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Jun 2017 05:32
Last Modified: 21 Jun 2017 06:26
URI: http://ir.cftri.com/id/eprint/7819

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