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Optimization of process and devekopment of premix of traditional sweet snack "ANARAS"

KrishiKosh

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Title Optimization of process and devekopment of premix of traditional sweet snack "ANARAS"
 
Creator Gangamma.S.Ninganagoudar
 
Contributor Nirmala.B.Yenagi
 
Subject Food Science and Nutrition
 
Description India has a versatile cultural heritage of traditional food. All most all traditional foods
are regional specific. The documentation of traditional food system is urgent because the
knowledge of harvesting and food preparation is fast disappearing. The present study was
undertaken to standardize the ready-to-eat fried snack Anaras for method of preparation, its
quality evaluation and to develop instant mix as a convenient premix to meet the market
demand of the product. Anaras is a deep-fat fried sweet prepared from partially fermented
rice flour with jaggery. A survey was done to document marketing of traditional homemade
convenient ready-to-eat grain based snacks (cereals and pulses) and instant mixes from
women enterprenures. General information of traditional method of preparation, raw
ingredients used, and processing methods was collected from households who were knowing
the method of preparation. Anaras was optimized for methods of processing of flour,
proportion of jaggery addition and frying temperature. The ideal traditional method of
preparation of ready-to-eat Anaras was use of bold rice flour (three days soaked) with
addition of jaggery in the proportion of 1:1.50 and frying the product at 180-185?C. The
optimized ready-to-eat Anaras was prepared by different types of rice (Bold and Fine) and
little millet (White and Black) flour and evaluated for product quality. Mean organoleptic
scores of Anaras prepared with bold rice was higher and lower for both millet varieties. The
instant mix stored in polythene covers showed the decreased moisture content (30.25% to
24.73%) and increased free fatty acids (0.393% to 0.439%) and the shelf life of developed
instant mix was for seven days.
 
Date 2016-11-07T18:12:35Z
2016-11-07T18:12:35Z
2010
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/84292
 
Format application/pdf
 
Publisher UAS, Dharwad