The manufacture, packaging and storage of traditional savoury foods. Part II: Phul wadian, mukand wadian and other savoury foods.

Optimum conditions for manufacture and for improvement in the packaging
and storage of Phul wadian, Mukand wadian and other savoury foods (deepfatfried,
sailed and spiced) have been determined. Studies on the physico-chemical
characteristics of Plul wadian, Mukand wadian and other savoury foods revealed
that Phul wadian were a poor Source of protein. Mukand wadian a fair source of
protein and both were rich in carbohydrates while deepfat-fried savoury foods
were good source of protein. Sorption-isotherm studies of these important classes
of savoury foods revealed that Equilibrium Relative Humidify {E.R.H.} of Phul
wadian and Mukand wadian was found to be 53.0 and 57.0% respectively, that of
deep fat fried salted and spiced green gram dal, Bengal gram dal, Masoor, While
Bengal gram (whole) Baisan-Savian and Mixed Namkin {chochow] was found t0 be
50.0, 47.0, 46.0, 44.0, 40.0 and 42.0% respectively.