Studies on the development of instant `Dahi Bhalla' - an Indian traditional snack preparation.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/5729/
jfst-216-02 |
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| Title |
Studies on the development of instant `Dahi Bhalla' - an Indian traditional snack preparation.
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| Creator |
Teotia, M. S.
Saxena, A. K. Ahuja, D. K. Berry, S. K. |
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| Subject |
02 Drying and Dehydration
05 Snack food |
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| Description |
Dahi bhalla is a traditional Indian deep fat fried savoury snack food. In this study, standardization of recipe, method of preparation, drying, packaging and storage of dahi bhalla were investigated. Dahi bhalla is conventionally made from a paste (peethi) of water soaked urd dhal (dehusked split black gram; Phaseolus mungo) in admixture with besan (dehusked split Bengal gram flour; Cicer arietinum) and spices. Alternatively, peethi can also be prepared from black gram flour by adding an equal amount of water to it. Addition of besan to peethi at <less than or equal to>5% and sodium bicarbonate at 0.25% was optimum to yield the best quality product. To make instant dahi bhalla, the fried product was dried in a through-flow drier at 68-70°C, packed in a 150 gauge polypropylene pouch and stored at room temp. (15-25°C). The product kept for up to 12 wk. Dried dahi bhalla was soaked in hot water (60°C) for 20 min prior to use. Quality of dahi bhalla prepared from black gram flour was found to be comparable with that of dahi bhalla prepared form water-soaked dehusked, split black gram.
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| Date |
2002
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/5729/1/JFST_2002_39_4_427-428_Uploaded.pdf
Teotia, M. S. and Saxena, A. K. and Ahuja, D. K. and Berry, S. K. (2002) Studies on the development of instant `Dahi Bhalla' - an Indian traditional snack preparation. Journal of Food Science and Technology, 39 (4). 427-428, 2 ref.. |
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