Shelf-life of besan wadi - an Indian sweet.

THERE is an increasing tendency in big cities in
the country to buy various Indian sweets in a
packaged condition. Often such products turn
rancid and become unfit for consumption. No
systematic work appears to have been done on
the shelf-life of Indian sweets in the packaged
form. The use of antioxidants and shortenings
of higher melting point has not so far been
reported. An investigation was, therefore,
carried out on ‘Besan Wadi', an Indian sweet
prepared from Bengal gram flour, and the results
are reported here.
‘Besan Wadi' (Control) was prepared as
follows: Bengal gram flour was passed through
a 60 mesh sieve. 10 oz. of this flour was then
fried in 6.25oz. of Vanaspati (Dalda) till golden
brown; 7oz. of granulated sugar was mixed with
it and heating was continued till the material
was ready for plating. When cooled, it was cut
into rectangular pieces (12"x 1" x I"). The pieces
were wrapped individually in waxed paper and
sealed in one lb. butter cans