Development of Colourful Frozen Dumplings
European Journal of Molecular & Clinical Medicine,
2020, Volume 7, Issue 10, Pages 3944-3950
AbstractIn 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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