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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