Beschreibung
Traditional technologies are increasingly arousing interest among academia and entrepreneurs. Selroti is delicious rice based sweet and spongy deep-fat fried traditional snack very popular in Nepal. There are large variation in ingredient selection, recipe and processing conditions in traditional making of selroti. This variation in material and process is bound to influence the product quality. This book contains research findings showing how the different ingredients, particle size of rice flour, formulation, processing conditions like kneading, ageing and frying processes affect the sensory quality, chemical composition and physical properties of selroti. This also suggests recipe optimization. The information contained in this book is valuable for anyone from industry and academia searching scientific grounds and process technology for selroti.
Autorenporträt
Dilip Subba obtained Dr. rer. nat. degree from Universität Hohenheim, Germany. Professor at Tribhuvan University. Major field food technology. Current area of interest food security, food safety, indigenous food.Surendra Bahadur Katawal, PhD. Professor at Tribhuvan University. Main subjects food chemistry, nutrition and food ecology.
Herstellerkennzeichnung:
OmniScriptum SRL
Str. Armeneasca 28/1, office 1
2012 Chisinau
MD
E-Mail: info@omniscriptum.com
