The Indian Journal of Nutrition and Dietetics

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Studies on Effect of Drying Method on Quality Attributes of Instant Pooran Mix


Affiliations
1 Department of Food Engineering, College of Food Technology, M.A.U.Parbhani-431 401, India
     

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Instant mixes are the most convenient stabie food which requires reconstitution in boiling water simmering for 2-10 min., again depending on the type of processing and the composition of the food. In general these are precooked and dehydrated foods which need rehydration later to bring them to cooked form, ready to be eaten. Particularly the commercialization of legume based traditional foods like instant mix needs the attention of the industrialist.
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  • Studies on Effect of Drying Method on Quality Attributes of Instant Pooran Mix

Abstract Views: 264  |  PDF Views: 0

Authors

S. R. Gade
Department of Food Engineering, College of Food Technology, M.A.U.Parbhani-431 401, India
R. B. Kshirsagar
Department of Food Engineering, College of Food Technology, M.A.U.Parbhani-431 401, India
A. R. Sawate
Department of Food Engineering, College of Food Technology, M.A.U.Parbhani-431 401, India
B. M. Patil
Department of Food Engineering, College of Food Technology, M.A.U.Parbhani-431 401, India

Abstract


Instant mixes are the most convenient stabie food which requires reconstitution in boiling water simmering for 2-10 min., again depending on the type of processing and the composition of the food. In general these are precooked and dehydrated foods which need rehydration later to bring them to cooked form, ready to be eaten. Particularly the commercialization of legume based traditional foods like instant mix needs the attention of the industrialist.