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Preparation, packaging and quality standards of mongra - a traditional savoury product.

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Relation http://ir.cftri.com/4981/
 
Title Preparation, packaging and quality standards of mongra - a traditional savoury product.
 
Creator Kalra, C. L.
Sehgal, R. C.
Nagender, A.
Berry, S. K.
 
Subject 05 Snack food
06 Packaging
 
Description Thirty two samples of Mongra were analyzed for their chemical composition. Monga varied widely in its chemical
composition. The ranges of variations in respect of moisture (0,18-6.9%), proteins (15.16-21.15%), ether extractives (37.13-
61.33%), common salt (0.98-3.90%) and total ash (1.71-5.11%) have been reported. A standard recipe was developed
to prepare laboratory samples. Based on these values, frequency distribution histograms have been plotted and quality
standards for Mongra have been suggested. Mongra prepared in refined cottonseed oil by Incorporation of antioxidant
(BHA at 0.1 g/kg flour) had a better shelf life. To ascertain the packaging requirements of Mongra, ERH studies have
been conducted. The ERH of Mongra bearing initial moisture 2.63% was found to be 53.4%.
 
Date 1998
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/4981/1/JFST_1998_35_5_414-418.pdf
Kalra, C. L. and Sehgal, R. C. and Nagender, A. and Berry, S. K. (1998) Preparation, packaging and quality standards of mongra - a traditional savoury product. Journal of Food Science and Technology, 35 (5). 414-418, 7 ref..