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Effect of processing conditions on the quality of south Indian parotta - an Indian traditional food.

Dasappa, Indrani. and Venkateswara Rao, G. (2004) Effect of processing conditions on the quality of south Indian parotta - an Indian traditional food. Journal of Food Quality, 27 (1). pp. 55-72.

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Abstract

Parotta is a wheat flour-based circular and creamish white coloured S. Indian traditional product. It possesses light brown spots on the surface, a soft pliable hand-feel, and a soft, slightly chewy texture, having distinct layers, optimum oiliness, easy breakdown in the mouth, and typical pleasant flavour and aroma. In this study, a sensory score card, based on the above parameters, was prepared to assess the quality of parotta from different commercial sources. Effects of processing conditions on the quality of this product were then studied. The survey of the quality characteristics of parotta from different commercial sources showed variation in the overall quality score (from 40 to 75 of a max. score of 100) indicating a lack of consistency in parotta quality. Parotta dough water absorption was standardized using a farinograph. Effects of mixing period (1, 4 and 8 min), rest period (0, 30 and 60 min), sheeting thickness (2.5, 5.0 and 7.5 mm), baking time (1, 2 and 3 min) and baking temp. (175, 205 and 230C) on the quality of parotta were then studied. The optimum processing conditions were: mixing time, 4.0 min; rest period, 30 min; sheeting thickness, 5 mm; baking time, 2.0 min; and baking temp., 230C. The overall quality score of parotta prepared from flours varying in protein content, quality, dough mixing time and stability was highest at 4.0 min mixing time.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; PROCESSING-; QUALITY-
Subjects: 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Users 197 not found.
Date Deposited: 02 Jun 2011 09:54
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7546

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