Studies on the manufacture, packaging and storage of traditional savoury foods. Part I. Black gram (urad) and green gram (mung) wadian.

Optimum conditions for improvement in manufacture, packaging and storage of
black gram (Urad) and green gram (Mung) wadian have been determined. Technological
data on dehydration of Urad and Mung wadian have been reported. Out of
the five antimicrobial agents tried at 0.1% level each in Urad and Mung dals Peethi
(paste) namely parahydroxy benzoic acid. potassium sorbote, pottassium propionate
sodium benzote and potassium meta-bi-sulphite (KMS) for the prevention of mould,
KMS was found to be the most effective for lowering the microbial load and for
improving the colour of the final product.
Sorptilm isotherm studies were carried out in order to ascertain the packaging
requirements, ERH of black gram and green gram wadian was determined by
Wink's Weight Equilibrium Method and found to be 59.3 and 58.6% respectively.
Packaging and storage studies at room temperature (l3-42~C) revealed that LDP
bags of 300 and 400 gauge were quite suitable for packing both the types of wadian
for 10 months storage at room temperature. Low density polyethylene bags of 200
gauge can serve the purpose for 6 months' storage without any mould or insect
attack. Friction top tins were found still better for storage of either type of wadian.
LDP bags of 100 guage were found unsuitable.