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Effects of storage on the quality of stabilized garlic powder.
Ramalakshmi, K. and Prabhakara Rao, P. G. and Raghavan, B. (1997) Effects of storage on the quality of stabilized garlic powder. Indian Spices, 34 (4). 5-7, 19, 6 ref..
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Abstract
Garlic bulbs var. Jamnagar were used to prepare dehydrated garlic powder, encapsulated garlic oil and stabilized garlic powder (encapsulated garlic oil-dehydrated garlic powder (23:77) with 2% tricalcium phosphate as anticaking agent). Products were analysed together with the raw material for moisture, volatile oil and colour (% whiteness). Stabilized garlic powder was packed in a polyester/Al foil/polyethylene laminate, stored at ambient (27
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | DRIED-FOODS; ESSENTIAL-OILS; GARLIC-; INSTANT-FOODS; STORAGE-; TEMPERATURE-; POWDERS-; TEMP.- |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 10 Mar 2022 07:00 |
| Last Modified: | 10 Mar 2022 07:00 |
| URI: | http://ir.cftri.res.in/id/eprint/7762 |
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