Nutrient enrichment and extension of shelf-life in traditional foods shankarpali and murukku.

Content Provider	CSIR - Central Food Technological Research Institute (CFTRI)
Author	Chandrasheker, G. Jyothirmayi, T.
Abstract	Traditional products are popular in most of the rural areas and they lack either protein or minerals. Two traditional products shankarpali, a sweet product and murukku, a savoury product were identified as they lack protein, calcium and phosphorous. Both the products are containing high fat as these two products namely shankarpali and murukku are deep fat fried products. These products, shankarpali and murukku were prepared using conventional deep fat frying as control and variable products by incorporating soya flour and ragi flour in case of shankarpali and Bengal gram, black gram and green gram flours in case of murukku product. Both the products, shankarpali and murukku were prepared by baking to reduce the fat/oil content. All the products were evaluated for proximate composition, sensory parameters, storage studies, colour characteristics, texture parameters. The results are promising with nutrient enrichment in case of protein and mineral content in variable shankarpali and murukku, desired fat reduction in the baked samples. Thus, it can be concluded that traditional products can be modified by simple modification of either recipe or by processing parameters such as deep fat frying can be replaced by baking or extrusion cooking or by applying both the principles (recipe modification and process parameter) so as to incorporate desirable changes, thus enhancing the potential of traditional products for both local consumption as well as for exports.
File Format	PDF
Language	English
Access Restriction	Authorized
Subject Keyword	Functional foods Preservation and Storage
Content Type	Text
Resource Type	Report