Title of article
A Dry Mix for Gasa-Gase Payasam
Author/Authors
NATH، B.SURENDRA نويسنده , , VEDAVATID، M.K نويسنده , , BALASUBRAMANYA، N.N. نويسنده , , UNNIKRISHNAN، V. نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2004
Pages
-202
From page
203
To page
0
Abstract
Cumbersome method of preparation and short shelf-life restrict the commercial marketability of gasa-gase payasam, a traditional sweet delicacy of Kamataka prepared using poppy (Papaver somniferum) seeds. Therefore, a dry mix was prepared for gasa-gase payasam in a convenient way; the mix kept well for over 6 months at room temperature when packed in polyethylene ponches.
Keywords
sensory evaluation , Cardamom flavour , Papaver , somniferum , Gasagase payasam , Dry mix , shelf-life , COMPOSITION
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Serial Year
2004
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Record number
119552
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