Journal of Food, Agriculture and Environment

Optimization of puran premix for the classical Indian dish ‘puran poli’

Author(s):

Apoorva Behari Lal,   Amit Pratap Singh,   Ashish Khare, Anurag Singh,

Recieved Date: 2023-07-10, Accepted Date: 2023-09-20

Abstract:

Puran poli is classical Indian Marathi dish, which is a served during auspicious occasion and during important festivals such as Holi, Padava in Maharashtra (India). The stuffing is known as puran and outer cover is known as poli. In this research puran premix was prepared using varying proportions of chickpea and jaggery while the amount of cardamom, coconut and cashew nut were fixed. Four samples of puran were prepared using chickpea and jaggery in sample S1 (250 g & 250 g), S2 (300 g & 200 g), S3 (350 g & 150 g) and S4 (400 g & 100 g). The Sample S2 was best on the basis of sensory characteristics. This sample was dried in tray drier at 60°C and microwave plus tray drying. The premix sample that was microwave plus tray dried at 60°C was best on the basis of yield of puran premix and consistency of reconstituted puran.

Keywords:

Classical indian dish, chickpea, jaggery, premix, puran, puran poli,

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Journal: Journal of Food, Agriculture and Environment
Year: 2023
Volume: 21
Issue: 3&4
Category: Food and Health
Pages: 22-24

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