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Deep-fat-frying characteristics of urd vada in a model system.

Indira, T. N. (1996) Deep-fat-frying characteristics of urd vada in a model system. Journal of Food Science and Technology, 33 (2). 133-137, 26 ref.. ISSN 0022-1155

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Abstract

Urd vada is a black gram-based, deep fried Indian snack food. Effects of frying time, frying temp., and initial moisture content of the dough on moisture loss and oil uptake by urd vada were studied. Dough for manufacture of urd vada was made by mixing commercially available vada mix with water. Refined peanut oil was used for frying the dough balls; frying was carried out at 155, 165, 172, 182 and 192

Item Type: Article
Uncontrolled Keywords: COOKING-; FRYING-; LIPIDS-; MOISTURE-CONTENT; OILS-; PROCESSED-FOODS; SNACK-FOODS; DEEP-FRYING
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Apr 2012 04:40
Last Modified: 25 Apr 2012 04:40
URI: http://ir.cftri.com/id/eprint/3675

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