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Storage stability of guava fruit bar prepared using a new process.
Vijayanand, P. and Yadav, A. R. and Balasubramanyam, N. and Narasimham, P. (2000) Storage stability of guava fruit bar prepared using a new process. Lebensmittel Wissenschaft und Technologie, 33 (2). pp. 132-137.
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Lebensm.-Wiss. u.-Technol., 33, 132}137 (2000).pdf - Published Version Restricted to Registered users only Download (142kB) | Request a copy |
Abstract
Storage stability and packaging requirements of guava fruit bars with improved sensory and textural properties prepared using a novel process were investigated. Guava bars prepared using the novel process were compared with mango bars prepared using an established method. A suitable packaging material was selected by assessing the moisture sorption behaviour of the bars at different RH and at 27
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | GUAVAS-; MANGOES-; PACKAGING-; SNACK-FOODS; STABILITY-; STORAGE- |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Food Packaging Technology Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 27 Feb 2018 10:23 |
| Last Modified: | 27 Feb 2018 10:23 |
| URI: | http://ir.cftri.res.in/id/eprint/7700 |
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