Development and storage stability of instant vegetable wadi - A traditional Indian savoury product

Journal of Food Science and Technology

Volumn 33, Issue 4, 1996, Pages 338-341

  Sharma, G K ^a   Semwal, A D ^a   Arya, S S ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Bengalgram flour; Blackgram flour; Carotenoids; Free fatty acids; Packaging; Peroxide value; Spices; Vegetable Wadi

Indexed keywords

ALUMINUM FOIL; FOOD PROCESSING; FOOD PRODUCTS; PACKAGING; PACKAGING MATERIALS; POLYETHYLENES; POLYPROPYLENES; THERMAL EFFECTS;

BLACKGRAM; DHAL; GREENGRAM; INDIAN TRADITIONAL SAVOURY FOOD; INSTANT SPICED VEGETABLE; INSTANT VEGETABLE WADI;

FOOD STORAGE;

EID: 0030181428     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (8)

1. AOAC (1984) Official Methods of Analysis, 14th edn. Association of Official Analytical Chemists, Virginia, USA
2. Arya SS, Thakur BR (1986). Instant halva (kesari bath) mix - Storage stability and packaging requirements. Indian Food Industry 5:119-121
3. Berry SK (1992).Role of air in foods. Indian Food Industry 11:40-46
4. Patki PE, Arya SS (1994). Studies on development and storage stability of instant dhals. Indian Food Packer, 48:31-39
5. Patki PE, Natesan V, Arya SS (1992). Studies on development, storage stability and acceptability of instant spiced dhals. Technical Report No. SL-P1-91 Defence Food Research Laboratory, Mysore
6. Pruthi JS, Manan JK, Kalra CL, Raina BL (1983). Studies on the manufacture, packaging and storage of traditionally savoury foods. Part I - Blackgram (urad) and Greengram (Mung) Wadian. Indian Food Packer, 37:61-71
7. Semwal AD, Arya SS (1992), Effect of spices and salt on the storage stability of pre-cooked dehydrated rice. J Food Sci Technol. 29:210-213
8. Sharma GK, Semwal AD, Arya SS (1995). Development of instant kadhi mix. J Food Sci Technol, 32:206-210