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Preparation, packaging and storage of amaranthus seed-based traditional sweetmeats.

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Title Preparation, packaging and storage of amaranthus seed-based traditional sweetmeats.
 
Creator Manan, J. K.
Kulkarni, S. G.
Bisht, H. C.
Shukla, I. C.
 
Subject 01 Sensory evaluation
23 Vegetables
06 Preservation and Storage
 
Description Conditions for the preparation of amaranthus seed-based traditional sweetmeat were standardized. The maximum
expansion (1:4) of seeds upon roasting in an open pan was found to be at 170ºC. Physico-chemical characteristics
of amaranthus seed-based sweetmeat prepared commercially in Uttar Pradesh were determined. Data showed wide
variations in physico-chemical attributes of both jaggery-and sugar-based amaranthus sweetmeat (seed-based). The
Equilibrium Relative Humidity (ERH) of the product was 43.04% at 30±2°C with an initial moisture content of 4.1%.
Packaging and storage studies showed changes in moisture content and sensory quality characteristics during storage
at room temperature, when packed in different polymeric Alms and PET jars. Products stored in 120 gauge cellophane
bags and PET jars showed a shelf-life of 60 days at room temperature.
 
Date 1998
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/4982/1/JFST_1998_35_2_160-168.pdf
Manan, J. K. and Kulkarni, S. G. and Bisht, H. C. and Shukla, I. C. (1998) Preparation, packaging and storage of amaranthus seed-based traditional sweetmeats. Journal of Food Science and Technology, 35 (2). 160-163, 8 ref.. ISSN 0022-1155