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Development and Quality Evaluation of Kachri Powder - A Convenient Arid Souring Agent

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2008
(Mrs.) Vimla Dunkwal
Department of Food and Nutrition College of Home Science Rajasthan Agricultural University, Bikaner
Kachri Powder
Development and Quality Evaluation of Kachri Powder - A Convenient Arid Souring Agent
Development and Quality Evaluation of Kachri Powder - A Convenient Arid Souring Agent
M.Sc

The arid fruit kachri (Cucumis callosus) was studied to develop technology for its powder and to study standardized powders for nutritional composition, shelf life and acceptability for different culinary uses. Peeling, blanching and sulphuring were the pre drying treatments and thus blanched, unblanched, peeled, unpeeled, sulphured and non sulphured samples of kachri were dried separately in solar and mechanical tray driers.

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