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Effect of raw material characteristics on the properties of fried rice-blackgram dough.

Sila, Bhattacharya and Narasimha, H. V. (2008) Effect of raw material characteristics on the properties of fried rice-blackgram dough. International Journal of Food Sciences and Nutrition, 59 (6). pp. 502-511. ISSN 0963-7486

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Abstract

The dough, comprising a mixture of rice and blackgram, is shaped in a forming extruder followed by deep frying to obtain a crisp snack. Although it is a popular product in several oriental countries, the details of the role of raw materials and processing conditions are not known. Two different flour mixes obtained from rice and blackgram were studied to investigate the influence of the raw material on product characteristics. Fine particles in one flour mix (70 microm) had a high water-holding capacity (1.7 g/g) and gave product with low fat content ( approximately 16%), but had an undesirable hard texture coupled with a floury mouth feel. On the contrary, coarse particles (113 microm) in another flour mix with a low water-holding capacity (1.5 g/g) produced a snack with higher fat content (26-30%) with a desirable crisp texture. Addition of fat and the use of coarse flour can avoid bursting of the product during frying, which is a common problem associated with frying of such products while using fine flour. A mechanism for frying rice-blackgram dough strands has been proposed.

Item Type: Article
Uncontrolled Keywords: Rice, blackgram, dough, fried product, texture
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jun 2011 06:44
Last Modified: 28 Dec 2011 09:35
URI: http://ir.cftri.com/id/eprint/1837

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