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Process optimization for the manufacture of angoori petha

Sudhir Singh1, Umesh Kumar1, Ashutosh Rai1

  • 1Indian Institute of Vegetable Research, Post Bag No.1, Jakhini (Shahanshahpur), Varanasi, 221305 India.

Journal of Food Science and Technology
|May 8, 2014
PubMed
Summary

Optimal Angoori petha (AP) production involves specific osmotic dehydration parameters. Research identified ideal lime water concentration, treatment time, and sugar concentration for maximum sensory acceptability in this popular Indian sweet.

Keywords:
Angoori pethaAsh gourdOptimizationOsmotic diffusionResponse surface methodology

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