Record Details

Canning of curried mustard greens (Brassica campestris var. Sarson).

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Relation http://ir.cftri.com/3253/
 
Title Canning of curried mustard greens (Brassica campestris var. Sarson).
 
Creator Raina, B. L.
Kalra, C. L.
Rodriguez, R.
Teotia, M. S.
Varadarajan, A. R.
Dhanaraj, S.
 
Subject 04 Mustard seed
01 Canning
 
Description Curried mustard greens (Brassica campestris Var. sarson) popularly known as
sarson-ka-saag in Northern India in canned/arm has a good domestic and export
market potential. A few traditional recipes were evaluated for colour, texture,
aroma and taste along with two commercial samples and two formulations with
the maximum acceptability for these attributes have been selected with the help
of a panel ofjudges. The selected recipes consisted 0/9 ingredients. Incorporation
of traditionally used balancing leaves such as spinach or other leaves along with
ingredients like tomatoes and onions affect the taste and colour of the product
adversely. Effect of level of thickening agent (maize flour) added on product
quality has been studied aud the optimum level fixed at 1 per cent of the raw
material wed. The product remained acceptable even after one year of storage
at ambient temperature of 20-37 degree centigrade.
 
Date 1982
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3253/1/Indian%20Food%20Packer%2C%20Volume-36%281%20%281982%29%2091-95.pdf
Raina, B. L. and Kalra, C. L. and Rodriguez, R. and Teotia, M. S. and Varadarajan, A. R. and Dhanaraj, S. (1982) Canning of curried mustard greens (Brassica campestris var. Sarson). Indian Food Packer, 36 (1). pp. 91-95.