PREPARATION, QUALITY STANDARDS AND STORAGE OF MATHI - A TRADITIONAL SAVOURY PRODUCT

Quality standards have been suggested for 'Mathi' on the basis of anal ysis of chemical composition of 59 samples of Mathi. Mathi varied wide ly in its chemical composition. The ranges of variations in respect of moisture, proteins, ether extractives, common salt and total ash have been reported. To ascertain the packaging requirements of Mathi Equil ibrium Relative Humidity (ERH) studies have been conducted. The ERH of Mathi bearing an initial moisture of 3.95% was found to be 57.48%. A standard recipe was developed to prepare laboratory samples. Frying me dium played an important role in the shelf life of the product. Vanasp ati was found to be better than refined oil as the products fried in i t had low peroxide value.