Question

Name the preservatives used to make Mamidi Tandra.​

Answer 1

Answer:

) Sodium benzoate is widely used as a food food perseverative. c) Boiling kills, the germs which spoil the food. d) The process in which the perishable food is given a suitable treatment to prevent their spoilage is called food preservation. e) Mamidi tandra is prepared by adding jaggery and sugar.

Answer 2

Sugar and jaggery are used as preservatives to make Mamidi Tandra.

• A unique cuisine called mamidi tandra is prepared in Andhra Pradesh using ripe mangoes, jaggery, and sugar.
• Along with sugar and jaggery, mango pulp is extracted and dried.
• After that, a thin layer of this mixture is spread out and left to dry in the sun for the next four weeks. Since this food item can be kept for a long time in storage, sugar and jaggery serve as a preservative.
• Ripe mango puree, sugar or jaggery, and ghee are needed to make the mamidi tandra. Mango puree and sugar are combined in a skillet and heated gently to prepare this. The mixture is well combined until the sugar and mango puree have been cut in half.
• Aam papad is another name for mamidi tandra. It is an Indian fruit leather created from ripe mango pulp combined with concentrated sugar solution, dried in the sun till it takes on a crisp and leathery texture.

Hence, the answer is sugar and jaggery.

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