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  2. Volume 7, Issue 10
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Online ISSN: 2515-8260

Volume7, Issue10

Development of Colourful Frozen Dumplings

    Dipti Sharma, Meenu Aggarwal

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 10, Pages 3944-3950

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Abstract

In the present study, attempts were made to develop colourful frozen dumplings, regionally in  Uttar Pradesh (UP) India, these are also known as “faare” which is a nutritious, oil free and cost-effective snack item which can be used as an alternative to other available oily snack dishes. Ingredients such as, rice flour, moong dal, urad dal, onion, oil, spices, beet root, curry leaves were used in different combinations in trials. To make dumplings attractive food colour was used in one of the formulations and in another formulation beet root was used to give natural pink colour. Shelf-life study of was carried out both at refrigerated and room temperatures and it was found that the product has shelf life of 2 days at room temperature and 15 days at refrigerated temperature.  Results obtained from various analysis indicate that the production of colourful frozen dumplings is practically possible, is cost effective and has numerous nutritional advantages over other fried snacks available in market.
 
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(2021). Development of Colourful Frozen Dumplings. European Journal of Molecular & Clinical Medicine, 7(10), 3944-3950.
Dipti Sharma, Meenu Aggarwal. "Development of Colourful Frozen Dumplings". European Journal of Molecular & Clinical Medicine, 7, 10, 2021, 3944-3950.
(2021). 'Development of Colourful Frozen Dumplings', European Journal of Molecular & Clinical Medicine, 7(10), pp. 3944-3950.
Development of Colourful Frozen Dumplings. European Journal of Molecular & Clinical Medicine, 2021; 7(10): 3944-3950.
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