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Effect of Drying of Vermicelli in Hot Air Oven on its Cooking Quality

Vetrimani, R. and Rahim, A. (1994) Effect of Drying of Vermicelli in Hot Air Oven on its Cooking Quality. Journal of Food Science and Technology, 31 (5). pp. 400-403.

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Abstract

Vermicelli, made from either refined wheat flour [maida) or semolina (soji, was subjected to drying in the hot air oven at temperatures ranging from 30 to 95°C for 30 to 60 min at each temperature. The vermicelli samples thus obtained were evaluated for cooking quality. Vermicelli of good quality can be obtained by drying the extruded vermicelli at 30°, 45°, 85° and 95°C for 60, 30, 30 and 60 min, respectively. The results could be of benefit to the small scale manufacturers of vermicelli in improving the quality.

Item Type: Article
Uncontrolled Keywords: Vermicelli drying, Dry heat, Drying conditions, Mixing time, Dough water absorption, Maida, Soji
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Dec 2007 10:09
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1559

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