DEVELOPMENT AND QUALITY EVALUATION OF ‘READY TO EAT’ RECIPES AND EDIBLE CONTAINERS
| dc.contributor.advisor | Sood, Sangita | |
| dc.contributor.author | Thakur, Deepshikha | |
| dc.date.accessioned | 2019-01-22T09:53:41Z | |
| dc.date.available | 2019-01-22T09:53:41Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | Efforts were made to standardize recipes for the development of „ready to eat‟ and edible containers viz plate, bowl, glass, spoon and fork. The present study entitled “Development and Quality Evaluation of „ready to eat’ Recipes and Edible Containers” was undertaken with the two main objectives i.e. standardization of „ready to eat’ recipes and edible containers and to assess quality parameters of standardized products. Different combinations and permutations of sorghum, rice and maize flours were made by using rhododendron and spinach juice in place of water for making dough. On the basis of stickiness and dough handling, the best combination for different flour like sorghum and rice flour (25:75); rice and maize flour (50:50) and maize and sorghum flour (75:25) were worked out. The aluminium packaging (P1) was found best to store these edible containers followed by high density polyethylene packaging (P2) and butter paper packaging (P3). The products remained stable up to 120 days without compromising any changes in quality. These products can even be popularized as gluten free for celiac patients. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810092037 | |
| dc.keywords | Edible Containers | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 116 | en_US |
| dc.publisher | CSKHPKV, Palampur | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | Quality Evaluation of „ready to eat’ recipes and Edible Containers | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | DEVELOPMENT AND QUALITY EVALUATION OF ‘READY TO EAT’ RECIPES AND EDIBLE CONTAINERS | en_US |
| dc.type | Thesis | en_US |