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Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products.

Shanthilal, J. and Suvendu, Bhattacharya (2017) Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products. Journal of Food Science and Technology, 54 (5). pp. 1293-1303. ISSN 0022-1155

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Abstract

The effects of rice flour (50–56%, w/w) and gum Arabic (0–5%, w/w) on the physical, sensory and structural features of the fried dough strands were investigated. Up to 25.8% reduction in oil was possible by the incorporation of gum Arabic. The wide variations in failure force (13.8–25.3 N) and failure strain (11.0–28.6%) indicated the formation of snacks varying in texture from a soft-to-bite brittle product to a hard-to-eat less brittle sample. The snacks possessed a porous microstructure with air cells, pores and vacuoles; the cell walls were more than 100 lm in thickness. The textural parameters like failure force, failure energy and failure stress behaved in a similar manner in the principal component analysis biplot. High moisture content in the dough decreased the sensory acceptance of the fried snacks. The high desirability index of 0.9 could be achieved with a high level of rice flour (56%, w/w) while gum Arabic content was between 3.50 and 3.75% (w/w).

Item Type: Article
Uncontrolled Keywords: Fried snack � Texture � Microstructure � Desirability index
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jul 2017 10:37
Last Modified: 04 Jul 2017 10:37
URI: http://ir.cftri.com/id/eprint/12754

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