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Preparation, quality standards and storage of mathi - a traditional savoury product.

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Relation http://ir.cftri.com/4984/
 
Title Preparation, quality standards and storage of mathi - a traditional savoury product.
 
Creator Kalra, C. L.
Sehgal, R. C.
Nagender, A.
Mohan, Lal
Berry, S. K.
 
Subject 05 Snack food
06 Preservation and Storage
 
Description Quality standards have been suggested for 'Mathi' on the basis of analysis of chemical composition of 59 samples
of Mathi. Mathi varied widely in its chemical composition. The ranges of variations in respect of moisture, proteins,
ether extractives, common salt and total ash have been reported. To ascertain the packaging requirements of Mathi,
Equilibrium Relative Humidity (ERH) studies have been conducted. The ERH of Mathi bearing an initial moisture
of 3.95% was found to be 57.48%. A standard recipe was developed to prepare laboratory samples. Frying medium
played an important role in the shelf life of the product. Vanaspati was found to be better than refined oil as the
products fried in it had low peroxide value.
 
Date 1998
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/4984/1/JFST_1998_35_1_25-29.pdf
Kalra, C. L. and Sehgal, R. C. and Nagender, A. and Mohan, Lal and Berry, S. K. (1998) Preparation, quality standards and storage of mathi - a traditional savoury product. Journal of Food Science and Technology, 35 (1). 25-29, 5 ref..