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Studies on soft centered coated snacks.

Pavithra, A. S. and Chetana, R. and Baby Latha, R. and Archana, S. N. and Bhat, K. K. (2013) Studies on soft centered coated snacks. Journal of Food Science and Technology, 50 (2). pp. 393-398. ISSN 0022-1155

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Roasted groundnut seeds, amaranth and dates pulp formed the center filling which was coated with sugar, breadings, desiccated coconut and roasted Bengalgram flour (BGF) to get 4 coated snacks. Physicochemical characteristics, microbiological profile, sorption behaviour and sensory quality of 4 coated snacks were determined. Centre filling to coating ratio of the products were in the range of 3:2–7:1, the product having BGF coating had the thinnest coating. Center filling had soft texture and the moisture content was 10.2–16.2% coating had lower moisture content (4.4–8.6%) except for Bengal gram coating, which had 11.1% moisture. Sugar coated snack has lowest fat (11.6%) and protein (7.2%) contents. Desiccated coconut coated snack has highest fat (25.4%) and Bengal gram flour coated snack had highest protein content (15.4%). Sorption studies showed that the coated snack had critical moisture content of 11.2–13.5%. The products were moisture sensitive and hence require packaging in films having higher moisture barrier property. In freshly prepared snacks coliforms, yeast and mold were absent. Mesophillic aerobes count did not show significant change during 90 days of storage at 27 °C and 37 °C. Sensory analysis showed that products had a unique texture due to combined effect of fairly hard coating and soft center. Flavour and overall quality of all the products were rated as very good.

Item Type: Article
Uncontrolled Keywords: Snacks . Soft centered . Coated snacks . Center filling . Coating material
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions: Human Resource Development
Lipid Science and Traditional Foods
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jan 2013 05:05
Last Modified: 18 Nov 2016 08:24
URI: http://ir.cftri.com/id/eprint/11099

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