Product quality of traditional ready-to-eat Madeli and its changes during storage

Citation
N. Pattan et al., Product quality of traditional ready-to-eat Madeli and its changes during storage, J FD SCI M, 38(4), 2001, pp. 371-373
Citations number
14
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
4
Year of publication
2001
Pages
371 - 373
Database
ISI
SICI code
0022-1155(200107/08)38:4<371:PQOTRM>2.0.ZU;2-F
Abstract
Madeli a traditional ready-to-eat sweet product prepared from durum wheat w as analysed for its nutritional, functional, microbiological and storage qu alities. The product provided 6.98 g proteins, 4.41 g fat, 1.19 g crude fib re and 2.38 g ash per 100 g. Though the keeping quality of madeli was 21 da ys in aluminium boxes and in polythene pouches, the products in polythene p ouches had higher moisture, peroxide value and free fatty acids content tha n the products in aluminium boxes. There was significantly higher moisture and protein contents and considerable decrease in vitro protein and starch digestibilities and viscosities were observed in stored products.