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

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Authors

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

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.

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Published

2012-05-01

How to Cite

Gade, S. R., Kshirsagar, R. B., Sawate, A. R., & Patil, B. M. (2012). Studies on Effect of Drying Method on Quality Attributes of Instant Pooran Mix. The Indian Journal of Nutrition and Dietetics, 49(5), 206–213. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/4513

Issue

Volume 49, Issue 5, May 2012

Section

Original Articles

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