Development and Quality Evaluation of Kachri Powder - A Convenient Arid Souring Agent
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Date
2008
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Department of Food and Nutrition College of Home Science Rajasthan Agricultural University, Bikaner
Abstract
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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