EFFECT OF STORAGE TEMPERATURE AND PACKAGING MATERIAL ON PHYSICO-CHEMICAL PARAMETERS OF GAZRAILA PREPARED FROM OSMOSED CARROT SHREDS

Article Id: ARCC5224 | Page : 18-20
Citation :- EFFECT OF STORAGE TEMPERATURE AND PACKAGING MATERIAL ON PHYSICO-CHEMICAL PARAMETERS OF GAZRAILA PREPARED FROM OSMOSED CARROT SHREDS.Asian Journal Of Dairy and Food Research.2007.(26):18-20
Surender Kumar, B.S.Beniwai and M.K.Garg*
Address : Department of Animal Products Technology CCS Haryana Agricultural University, Hisar- 125004, India.

Abstract

The carrot shreds were dehydrated by osmotic treatment followed by hot air drying. Dried carrot shreds were packed in 50 μm low density polyethylene (LDPE) and 50 μm polypropylene (PP) pouches and stored at two different temperatures. Gazraila was prepared from dehydrated carrot shreds after storage of shreds at 0, 15, 30, 45 and 60 days. It was found that the overall acceptability of gazraila prepared from stored carrot shreds decreased significantly in comparison to gazraila prepared from fresh carrot shreds. It remained ‘like moderately’ after two months of storage.

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References

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