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Optimization of process parameters for boondi preparation

Venkatesh Murthy, K. and Umesh Hebbar, H. and Chetana, R. and Raghavarao, K. S. M. S. (2008) Optimization of process parameters for boondi preparation. Journal of Food Science and Technology, 45 (2). pp. 123-126.

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Abstract

Boondi is a deep-fat fried spherical product made out of chickpea/ Bengalgram / besan (Cicer arietinum) flour batter. A continuous boondi making machine (which has both forming and frying units) is designed and developed, in which frying studies on boondi were carried out parallely in order to optimize the design of the fryer. The product quality parameters such as colour (total colour difference), crispness (compressive strength) and shape (sphericity,φ) were considered for optimization of process variables. The batter moisture content and hole diameter of boondi forming unit were varied in the range of 0.52-0.57 g/g of batter (110 g water/100 g of besan flour to 130 g water/100 g of besan flour) and 3-5 mm,respectively. The frying time (90 sec), temperature (185±3°C) and height of fall of batter (80 mm) were kept constant based on the preliminary studies. Optimisation of the frying conditions by response surface methodology, keeping in view the product shape, indicated that crisp boondi having acceptable colour and good shape could be obtained at a moisture content of 0.52-0.54 g/g of batter and 3.0-3.3 mm die diameter.

Item Type: Article
Uncontrolled Keywords: Boondi, Colour, Forming device, Frying machine, Optimisation, Texture
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Food Engineering
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Mar 2008 09:54
Last Modified: 27 Oct 2018 10:35
URI: http://ir.cftri.com/id/eprint/1676

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