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Preparation, packaging and storage of pinni - an Indian traditional sweet.

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Title Preparation, packaging and storage of pinni - an Indian traditional sweet.
 
Creator Saxena, A. K.
Kulkarni, S. G.
Berry, S. K.
Sehgal, R. C.
Beerh, O. P.
 
Subject 06 Tropical food
06 Preservation and Storage
 
Description Pinni - an Indian traditional sweet, prepared by roasting urd dhal (Phaseolus mungo L) peetht (paste) and khoa
(milk solids), followed by adding sugar syrup and moulding into round to elliptical shape, could be stored for 10
days in high density polyethylene (HDPE) bags of 220 gauge. Addition of 0.05 or 0.10% sorbic acid or 0.05% potassium
sorbate in pinni helped to enhance the shelf-life to 30 days under ambient conditions, without any discernible change
in the sensory quality. Free fatty acid content and peroxide value of the samples during storage remained within
tolerable limits.
 
Date 1996
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4983/1/JFST_1996_33_6_503-505.pdf
Saxena, A. K. and Kulkarni, S. G. and Berry, S. K. and Sehgal, R. C. and Beerh, O. P. (1996) Preparation, packaging and storage of pinni - an Indian traditional sweet. Journal of Food Science and Technology, 33 (6). 503-505, 5 ref.. ISSN 0022-1155