Preparation, quality standards and storage of mathi - a traditional savoury product.

Quality standards have been suggested for 'Mathi' on the basis of analysis of chemical composition of 59 samples
of Mathi. Mathi varied widely in its chemical composition. The ranges of variations in respect of moisture, proteins,
ether extractives, common salt and total ash have been reported. To ascertain the packaging requirements of Mathi,
Equilibrium Relative Humidity (ERH) studies have been conducted. The ERH of Mathi bearing an initial moisture
of 3.95% was found to be 57.48%. A standard recipe was developed to prepare laboratory samples. Frying medium
played an important role in the shelf life of the product. Vanaspati was found to be better than refined oil as the
products fried in it had low peroxide value.