Kalra, C. L. and Sehgal, R. C. and Nagender, A. and Berry, S. K. (1998) Preparation, packaging and quality standards of mongra - a traditional savoury product. Journal of Food Science and Technology, 35 (5). 414-418, 7 ref..
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Abstract
Thirty two samples of Mongra were analyzed for their chemical composition. Monga varied widely in its chemical
composition. The ranges of variations in respect of moisture (0,18-6.9%), proteins (15.16-21.15%), ether extractives (37.13-
61.33%), common salt (0.98-3.90%) and total ash (1.71-5.11%) have been reported. A standard recipe was developed
to prepare laboratory samples. Based on these values, frequency distribution histograms have been plotted and quality
standards for Mongra have been suggested. Mongra prepared in refined cottonseed oil by Incorporation of antioxidant
(BHA at 0.1 g/kg flour) had a better shelf life. To ascertain the packaging requirements of Mongra, ERH studies have
been conducted. The ERH of Mongra bearing initial moisture 2.63% was found to be 53.4%.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Mongra, Besan, Vanaspatl, Frying, Cottonseed oil, Sensory evaluation, Sorption isotherm |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging |
| Divisions: | CFTRI Resource Centres |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 24 Feb 2012 06:06 |
| Last Modified: | 02 Apr 2018 11:37 |
| URI: | http://ir.cftri.res.in/id/eprint/4981 |
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