Preparation, packaging and storage of amaranthus seed-based traditional sweetmeats.

Manan, J. K. and Kulkarni, S. G. and Bisht, H. C. and Shukla, I. C. (1998) Preparation, packaging and storage of amaranthus seed-based traditional sweetmeats. Journal of Food Science and Technology, 35 (2). 160-163, 8 ref.. ISSN 0022-1155

PDF JFST_1998_35_2_160-168.pdf - Published Version Restricted to Registered users only Download (257kB)

Abstract

Conditions for the preparation of amaranthus seed-based traditional sweetmeat were standardized. The maximum expansion (1:4) of seeds upon roasting in an open pan was found to be at 170ºC. Physico-chemical characteristics of amaranthus seed-based sweetmeat prepared commercially in Uttar Pradesh were determined. Data showed wide variations in physico-chemical attributes of both jaggery-and sugar-based amaranthus sweetmeat (seed-based). The Equilibrium Relative Humidity (ERH) of the product was 43.04% at 30±2°C with an initial moisture content of 4.1%. Packaging and storage studies showed changes in moisture content and sensory quality characteristics during storage at room temperature, when packed in different polymeric Alms and PET jars. Products stored in 120 gauge cellophane bags and PET jars showed a shelf-life of 60 days at room temperature.

Item Type:	Article
Uncontrolled Keywords:	Amaranthus seed, Traditional sweetmeat, Sorption-isotherm, Physico-chemical characteristics, Sensory evaluation
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 23 Vegetables 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	CFTRI Resource Centres > Lucknow
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Feb 2012 03:48
Last Modified:	23 Feb 2012 03:48
URI:	http://ir.cftri.res.in/id/eprint/4982

Actions (login required)

View Item