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Studies on deep-fat-fried sevian made from rice flour and colocasia.

Kulkarni, S. G. and Manan, J. K. and Shukla, I. C. (1994) Studies on deep-fat-fried sevian made from rice flour and colocasia. Journal of Food Science and Technology, 31 (3). 207-210, 7 ref.. ISSN 0022-1155

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Abstract

Sevian is a deep fried snack food traditionally manufactured using Bengal gram meal. Development and properties of sevian prepared from rice flour and cooked taro were investigated. Sevian prepared from a blend containing 30 parts rice flour and 70 parts cooked taro had a crisp and crunchy texture when deep fried. Proximate analysis of sevian showed that percentages of moisture, ether extract, protein, total ash, and chloride were 2.1, 24.6, 8.3, 5.2, and 3.3, respectively. Sorption isotherm studies showed that equilibrium RH was 18.4% with an initial moisture content of 1.2%. Critical moisture content of the product was 2.8%. Sevian was acceptable for up to 60 days of storage at room temp. (22-35

Item Type: Article
Uncontrolled Keywords: PROCESSED-FOODS; SNACK-FOODS; STORAGE-
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions: CFTRI Resource Centres > Lucknow
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 May 2012 09:31
Last Modified: 08 May 2012 09:31
URI: http://ir.cftri.com/id/eprint/6523

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