Department of Foods and Nutrition College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur-313001 (Raj.), India
* Correspondance Address: Aaeti Sankhla, 404, Vaishali Apartment, Manwa Kheda Road, Udaipur-Rajasthan.
In present study, an attempt has been made to develop instant form of Anjeer shake. For the purpose, the recipe of Anjeer shake prepared using different permutation and combination of ingredients was standardized in the laboratory in view of its organoleptic acceptability and suitability for drying, Of the four most acceptable recipes, the shake having 12.5 per cent of Anjeer and 17.0 per cent total solids gave best quafity product, in the form of thin uniformly dried sheets when dried in roller drier. The successful drying of shake occurred at 6 rpm and 6 kg/cm2 steam pressure. The sheets obtained were powdered in electric mixer and sugar was added at the rate of 16 per cent. Reconstitution procedure was also standardized. Shake prepared by reconstituting instant mix was well accepted by the selected panel of judges.
