A Survey Study on Technology of <i>Sel-roti</i>: A Traditional Food of Nepal

Authors

  • Surendra Bahadur Katawal Central Campus of Technology, Dharan, Nepal
  • Dilip Subba Nepal Academy of Science and Technology, Khumaltar, Lalitpur, Nepal

Keywords:

Recipe, Equipment, Method of preparation, Sensory quality, Sel-roti, Nepal

Abstract

Sel-roti is a popular rice-based, sweet, puffed, spongy, deep-fat fried, ring-shaped doughnut like indigenous food product of Nepal. A survey study was carried out to document the traditional practice of sel-roti preparation. Altogether 126 respondents belonging to different ethnicity, religion, age and sex groups of Eastern and Central regions were involved in this study. Definition and origin, ingredients and functions, recipe, preparation procedure and method of preparation, utensils, cooking fuel, desirable quality characteristics and factors influencing them,  production and marketing, occasions of use and storage of sel-roti have been documented in this article.

Key words: Recipe; Equipment; Method of Preparation; Sel-roti;Sensory quality; Nepal

 

Journal of Food Science and Technology Nepal Vol. 4, September, 2008 Page:  23-30

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Abstract
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Author Biographies

Surendra Bahadur Katawal, Central Campus of Technology, Dharan, Nepal

Professor; Central Campus of Technology, Dharan, Nepal

Dilip Subba, Nepal Academy of Science and Technology, Khumaltar, Lalitpur, Nepal

Professor; Nepal Academy of Science and Technology, Khumaltar, Lalitpur, Nepal

Published

2009-06-30

How to Cite

Katawal, S. B., & Subba, D. (2009). A Survey Study on Technology of <i>Sel-roti</i>: A Traditional Food of Nepal. Journal of Food Science and Technology Nepal, 4, 23–30. Retrieved from https://nepjol.info./index.php/JFSTN/article/view/1992

Issue

Vol. 4 (2008)

Section

Articles

License

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