The Indian Journal of Nutrition and Dietetics

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Acceptability and Shelf Quality of Bengalgram Dhal Fried in Selected Oils and Oil Blends


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1 Department of Foods and Nutrition, M.S. University, Baroda - 390 002, India
     

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The present study aimed at throwing some light on the relative acceptability and shelf quality of these oils and oil blends by preparing a commonly consumed snack item using the selected oils and oil blends.
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Abstract Views: 338

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  • Acceptability and Shelf Quality of Bengalgram Dhal Fried in Selected Oils and Oil Blends

Abstract Views: 338  |  PDF Views: 2

Authors

Pallavi Mehta
Department of Foods and Nutrition, M.S. University, Baroda - 390 002, India
Asha Patil
Department of Foods and Nutrition, M.S. University, Baroda - 390 002, India
Vengala Uma Kalyani
Department of Foods and Nutrition, M.S. University, Baroda - 390 002, India

Abstract


The present study aimed at throwing some light on the relative acceptability and shelf quality of these oils and oil blends by preparing a commonly consumed snack item using the selected oils and oil blends.