Study on Traditional Technology of Nepalese Fried Snack Woh

Authors

  • Bhaskar Mani Adhikari National College of Food Science and Technology, Kathmandu
  • Karishma Dangol National College of Food Science and Technology, Kathmandu

DOI:

https://doi.org/10.3126/jfstn.v8i0.11747

Keywords:

Woh, deep fried, sensory evaluation, anti-nutritional factor

Abstract

Woh is a deep oil fried spongy Nepalese indigenous product. This work was done to find out the basics of woh and to prepare best from different formulations using unlike particle size and different frying media. Green gram and black gram in a ratio of 100:0, 50:50, 60:40, and 70:30 were mixed and ground on stone grinder and mixer grinder for different particle sizes. Batter mixed with spices were whipped and deep fried in mustard, soybean and sunflower oil separately at 204 ± 2ºC for 2.5 ± 0.5 minutes. Woh with 60:40 combination having 103 μm particle size fried in soybean oil was found to be nutritious with less oil uptake and less anti nutritional factors.

DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11747

J. Food Sci. Technol. Nepal, Vol. 8 (35-39), 2013

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Published

2014-12-16

How to Cite

Adhikari, B. M., & Dangol, K. (2014). Study on Traditional Technology of Nepalese Fried Snack Woh. Journal of Food Science and Technology Nepal, 8, 35–39. https://doi.org/10.3126/jfstn.v8i0.11747

Issue

Vol. 8 (2013)

Section

Research Papers

License

The author will be  the copyright holder of this open access journal - 'Journal of Food Science and Technology Nepal (JFSTN)'.