Effect of Processing and Storage on the Changes in Carotenoids, Lipids and Minerals of Instant Bengalgram Dhal and Kabuli Channa (Cicer arietinum)

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Authors

  • G. K. Sharma
     Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • A. D. Semwal
     Defence Food Research Laboratory, Mysore - 570 011 ,IN
  • S. S. Arya
     Defence Food Research Laboratory, Mysore - 570 011 ,IN

Abstract

Quick cooking, dehydrated convenience foods have proved very useful for combat pack rations for Armed Forces because of their lightness and easy cooking characteristics. These are prepared by cooking, roasting or frying followed by drying and blending various ingredients with seasoning. Previously, attempts were made to prepare quick cooking dhals (dehusked and split pulses).

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Published

1999-07-01

How to Cite

Sharma, G. K., Semwal, A. D., & Arya, S. S. (1999). Effect of Processing and Storage on the Changes in Carotenoids, Lipids and Minerals of Instant Bengalgram Dhal and Kabuli Channa (<i>Cicer arietinum</i>). The Indian Journal of Nutrition and Dietetics, 36(7), 346–352. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/7134

Issue

Volume 36, Issue 7, July 1999

Section

Original Articles

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