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Studies on physico-chemical composition, packaging and storage of blackgram and greengram wari prepared in Uttar Pradesh.

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Title Studies on physico-chemical composition, packaging and storage of blackgram and greengram wari prepared in Uttar Pradesh.
 
Creator Kulkarni, S. G.
Manan, J. K.
Agarwal, M. D.
Shukla, I. C.
 
Subject 22 Legumes-Pulses
06 Preservation and Storage
 
Description Wari is a partially fragmented indigenous traditional savoury food and used as an adjunct in curries. It is prepared mostly on cottage or home scales. A survey of the units manufacturing blackgram and greengram wari was conducted in three important towns of Uttar Pradesh [India]. Data revealed wide variations in the physico-chemical attributes of blackgram and greengram wari procured from the manufacturing units. Physico-chemical parameters of different batches of blackgram and greengram wari were determined and compared with the standard values. Sorption-isotherm studies revealed that ERH of blackgram and greengram waris were 61.4 and 56.8% at 32
 
Date 1997
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/7819/1/J%20Food%20Sci%20Technol%201997%2034%282%29%20119.pdf
Kulkarni, S. G. and Manan, J. K. and Agarwal, M. D. and Shukla, I. C. (1997) Studies on physico-chemical composition, packaging and storage of blackgram and greengram wari prepared in Uttar Pradesh. Journal of Food Science and Technology, 34 (2). 119-122, 5 ref..