Standardization, Characterization and Shelf Life Studies on Sandge, a Traditional Food Adjunct of Western India

Standardization, Characterization and Shelf Life Studies on Sandge, a Traditional Food Adjunct of Western India



Renu Khedkar, Pratima Shastri, Amarinder Singh Bawa



Food adjuncts are an assortment of items that add
variety, spice and crunch to the common menu. Maharashtra is a western
state of India. Traditional food adjuncts of Maharashtra include sandge,
sandaya, kurdaya, papad, pickles, chutney and chutney powders,wadi
etc. Studies were undertaken to standardize the recipe, process
parameters and select suitable packaging materials for Sandge(a dried
vegetable product made from carrot and /pumpkin/ bottle gourd or radish
as well as okra, coriander leaves, sesame seeds, green chilies and
salt). Five different combinations using carrot (80%, 60%, 40%), pumpkin
/ bottle gourd (20%, 40%) each and other ingredients (20%) were
prepared and evaluated for sensory characteristics. The product made
with carrot (80%) and other ingredients (20%) scored the best. The
product from standardized recipe was dried at three different
temperatures (45ºC, 50ºC, 55ºC). 50 ºC drying temperature was found to
be optimum based on the sensory evaluation. The dehydrated sandge
were analyzed for their physico-chemical characteristics, packed in
PET/PE and PET/Met.poly/ PE pouches and stored under ambient temperature
conditions for a period of 90 days. The decrease in sensory scores was
found to be significant in PET/PE packed sandge while the same packed in
PET/Met.poly/ PE pouches was found to be acceptable even after 90 days
of storage. The colour changes over the storage period were also
measured using Lovibond Tintometer. 



10.22161/ijeab/1.2.18



http://ijeab.com/upload_document/issue_files/23%20IJEAB-AUG-2016-17-Standardization,%20Characterization%20and%20Shelf%20Life%20Studies%20on%20Sandge,%20a%20Traditional%20Food%20Adjunct%20of%20Western%20India.pdf



http://ijeab.com/submit-paper/

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