Prakash

Prakash (@adhikari) on FSTDESK Forum: 10 replies and 0 threads.

1. Room temperature stable chocolate

   Please house...how can I produce chocolate that will remain stable in room temperature not hard not melted? We want to produce peanuts grit…

2. Free fatty acids

   Hello, everyone! I am kindly asking for your advice and help regarding FFA content in palmolein during frying. I am dealing with the increa…

3. Frying Oil Quality (Olive Oil) - Restaurants

   Hi All, Is there any easy method or devices to check the quality of frying oil in restaurants other than laboratory analysis? We are using…

4. Instead of sunflower oil which oil could be used as emulsifier

   Instead of sunflower oil which oil could be used as emulsifier please give a valid reason also

5. Preservation of Halwa

   Hi. I need suggestion on type of food preservative which can be used to extend the shelf life of Omani halwa. It is basically a traditional…

6. Blending of oil increase rancidity more?

   Blending of different oil can increase rancidity ? Especially blending of mustard oil , pure coconut oil,pure olive oil can increase rancid…