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Effect of frying media and packaging materials on shelf life of tengolalu-a deep fat fried snack

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12354/
 
Title Effect of frying media and packaging materials on shelf
life of tengolalu-a deep fat fried snack
 
Creator Anil, Babu
Vijayalakshmi, N. S.
Roopa, B. S.
Vishalakshi, V.
Gopala Krishna, A. G.
 
Subject 05 Snack food
06 Preservation and Storage
 
Description Tengolalu an Indian deep fat fried snack was prepared by frying in four different refined vegetable oils,
Coconut oil, Palm oil, Ground nut oil and Sunflower oil. This was packed in two packaging materials 75μ
polypropylene and 12μ metallised polyester/50μ HDPE-LDPE which varied a lot in their oxygen
transmission. The products were exposed to 30-40% RH and 38-40°C. The products were subjected to
physico-chemical and sensory analysis during periodic withdrawals of every 10 days. Sunflower oil,
Ground nut oil, Palm oil and Coconut oil could offer
 
Date 2013
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12354/1/Wudpecker%20Journal%20of%20Food%20Technology%20%20Vol.%201%283%29%2C%20pp.%20034%20-%20047%2C%20May%202013.pdf
Anil, Babu and Vijayalakshmi, N. S. and Roopa, B. S. and Vishalakshi, V. and Gopala Krishna, A. G. (2013) Effect of frying media and packaging materials on shelf life of tengolalu-a deep fat fried snack. Wudpecker Journal of Food Technology, 1 (3). 34 -47.