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Development of Intermediate Moisture Foods with Intent to Enhance Shelf Life and Nutrient Bio-Availability

CSK Himachal Pradesh Agricultural University Repository

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Relation http://hillagricrepository.co.in/158/
 
Title Development of Intermediate Moisture Foods with Intent to Enhance Shelf Life and Nutrient Bio-Availability
 
Creator Sood, Sangita
 
Subject 641 Food and Drink
 
Description Although the empirical requirements underlying the preparations of inter-mediate moisture foods (IMFs) have been known since long yet, the commercial development of new items principally remains confined to a few products only. Further, the viability depended upon the markets' fluctuating pulls and pushes than any other consideration. Moreover, keeping in mind the bulging middle class society having a strong passion for comforts in life with an eye on quality and pricing, it becomes imperative to develop newer products to satiate their hunger for novelty. Food items are no exception either. However, hardly any attempt seems to have been made in our country, notwithstanding, the dubious distinction of being the country of colossal wastes of food commodities particularly the fruits and vegetables. Nearly 1.5 to 2.0 per cent of the produce is being utilised for the production of speciality products. This avoidable loss must come to an end, so that the wastes are minimized for increasing profits by producing new and enriched food items. The preparation of IMFs wherein, the moisture content is reduced to a reasonable limit without compromising on the flavour and texture of the food products and thereby, increasing shelf-stability could be an effective approach in the right direction.
 
Date 2000
 
Type Thesis
NonPeerReviewed
 
Format text
 
Language en
 
Identifier http://hillagricrepository.co.in/158/1/12783.pdf
Sood, Sangita (2000) Development of Intermediate Moisture Foods with Intent to Enhance Shelf Life and Nutrient Bio-Availability. PhD thesis thesis, CSKHPKV Palampur.