Further studies in the preparation and uses of mango cereal flakes.

Jain, N. L. and Girdhari, Lal and Krishnamurthy, G. V. (1957) Further studies in the preparation and uses of mango cereal flakes. Indian Journal of Horticulture, 14 (3). pp. 1-7.

PDF Indian_Journal_of_Horticulture_1957_14_3_1-8.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

Mango Cereal flakes, a product developed at the Central Food Technological Research Institute, Mysore are obtained essentially by drying a mixture prepared from mango pulp ; a cereal, like cooked whole wheat flour (Atta) and sugars such as cane sugar and dextrose. Details of the methods of processing have been given by Lal, Das and Jain (1955. 1956) and La) and Jain (19.56). In the earlier communications cooked whole wheat flour (Atta) obtained by milling the wheat after cooking for half an hour at 10 lbs. pressure and drying, has been recommended to be used in the preparation ot this product. In these experiments, a vacuum double drum drier had been used for drying the mix. The preparation of cooked whole wheat flour (Atta) is not only a tedious and laborious process but also involves the use of extra equipment, e.g. a pressure cooker and a drier, and thus adds considerably to capital investment. Drum drying under vacuum also requires additional costly equipment and accessories. Further investigations have, therefore, been in progress in this Institute to explore the possibilities of using raw wheat flour (Maida) or raw whole wheat flour (Atta) in place of the cooked whole wheat flour (Atta) and an atmospheric drum drier in place of the vacuum double drum drier. The present article deals briefly with the results of these investigations, further uses of the dried product and preparation of modified flakes of improved nutritive value and texture.

Item Type:	Article
Uncontrolled Keywords:	Mango Cereal flakes, mango pulp, cooked whole wheat flour
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	05 Nov 2012 09:44
Last Modified:	05 Nov 2012 09:44
URI:	http://ir.cftri.res.in/id/eprint/4273

Actions (login required)

View Item