: “ A PROCESS FOR THE PREPARATION OF SPICED WHEAT NAMKEEN”
Application 2250/DEL/2004 published 2006-08-18, filed 2004-11-11
U.P. 368 variety of wheat with high protein content was selected. Drying period (1, 2 and 3 hrs), frying time (2,3 and 4 min) and spice powder (chat masala) concentration (3,4 and 5%) were selected for optimization. The namkeen can be prepared by using drying time of 2 hours, frying time of 3 minutes and spice powder concentration of 4 per cent. The snack was found acceptable when stored for a period of 60 days at 30±10C in food grade polythene bags.
Applicant
G.B.PANT UNIVERSITY OF AGRICULTURE & TECHNOLOGY
Pantnagar-263145, Uttaranchal, India
Inventor
Y.K. JHA VARIJA SRIVASTAVA
International Info
Classification: A21D 10/04 A23L 1/01