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Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food.

Sukumar, Debnath and Bhat, K. K. and Rastogi, N. K. (2003) Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensmittel Wissenschaft und Technologie, 36 (1). 91-98, 36 ref..

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Abstract

Mass transfer kinetics of moisture outflow and oil uptake during deep fat frying of snack food prepared from a blend of chickpea flour and modified starch have been investigated. The effect of frying temperature and pre-fry drying has also been studied. The results indicated that an increase in the temperature of frying (150–2001C) causedan increase in mass transfer coefficient for moisture (0.045–0.096 s�1) as well as for oil (0.056–0.082 s�1). Pre-fry drying also had a significant effect on the deep fat frying. As the pre-fry drying time was increased (0–90 min) before frying at 1751C, it resultedin a decrease in kinetic coefficient for moisture transfer (0.056–0.039 s�1) as well as in kinetic coefficient for oil transfer (0.063–0.035 s�1). Basedon the kinetics andsensory data, the optimum pre-fry drying and frying times were 40 min and 45 s, respectively, which resulted in 54% reduction in the oil content of the friedprod uct, without compromising on the sensory quality characteristics.

Item Type: Article
Uncontrolled Keywords: CHICK-PEAS; DRYING-; FRYING-; MOISTURE-CONTENT; OILS-; PHYSICAL-PROPERTIES; SENSORY-PROPERTIES; SNACK-FOODS; TEMPERATURE-; COOKING-OILS; DEEP-FRYING; MOISTURE-; TEMP.-
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions: Food Engineering
Lipid Science and Traditional Foods
Sensory Science
Depositing User: Users 197 not found.
Date Deposited: 22 Jun 2011 10:52
Last Modified: 11 Oct 2018 09:11
URI: http://ir.cftri.com/id/eprint/7595

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