Kulkarni, S. G. and Manan, J. K. and Agarwal, M. D. and Shukla, I. C. (1997) Studies on physico-chemical composition, packaging and storage of blackgram and greengram wari prepared in Uttar Pradesh. Journal of Food Science and Technology, 34 (2). 119-122, 5 ref..
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Abstract
Wari is a partially fragmented indigenous traditional savoury food and used as an adjunct in curries. It is prepared mostly on cottage or home scales. A survey of the units manufacturing blackgram and greengram wari was conducted in three important towns of Uttar Pradesh [India]. Data revealed wide variations in the physico-chemical attributes of blackgram and greengram wari procured from the manufacturing units. Physico-chemical parameters of different batches of blackgram and greengram wari were determined and compared with the standard values. Sorption-isotherm studies revealed that ERH of blackgram and greengram waris were 61.4 and 56.8% at 32
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | FERMENTED-FOODS; LEGUMES-; PHYSICAL-PROPERTIES; PROCESSED-FOODS; STORAGE-; VEGETABLES-SPECIFIC; PHYSICOCHEMICAL-PROPERTIES |
| Subjects: | 600 Technology > 08 Food technology > 22 Legumes-Pulses 600 Technology > 08 Food technology > 06 Preservation and Storage |
| Divisions: | CFTRI Resource Centres > Lucknow |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 16 Jun 2017 05:32 |
| Last Modified: | 21 Jun 2017 06:26 |
| URI: | http://ir.cftri.res.in/id/eprint/7819 |
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