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Optimization of ingredients and process conditions for the preparation of puri using response surface methodology.

Vatsala, C. N. and Saxena, C. D. and Rao, P. H. (2001) Optimization of ingredients and process conditions for the preparation of puri using response surface methodology. International Journal of Food Science and Technology, 36 (4). 407-414, 12 ref..

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Abstract

Models capable of predicting the quality of puri (an Indian fried food made from wheat dough) were developed using response surface methodology (RSM) and used to determine optimum processing conditions. The overall sensory score, which is an indicator of colour, appearance, handfeel, texture, mouthfeel, taste and aroma; the shear value, an objective parameter for texture; and oil uptake were used to assess product quality during the preparation of puri. Optimum conditions giving a max. sensory score (6-7), min. shear value (3-3.5 N), and min. oil uptake (18-18.8%) were: flour extraction, 88.5%; water, 65.1 ml 100 g-1 flour (the corresponding farinograph consistency 450 BU at lever position 1:3); resting period, 28.8 min; frying temp., 200C; and frying time, 37.5 s.

Item Type: Article
Uncontrolled Keywords: ANALYTICAL-TECHNIQUES; BAKERY-PRODUCTS; FRIED-FOODS; FRYING-; OILS-; PROCESSING-; RHEOLOGICAL-PROPERTIES; SENSORY-ANALYSIS; FRYING-PROPERTIES; MODELLING-; PURI-; RESPONSE-SURFACE-METHODOLOGY; SENSORY-SCORES; SHEAR-VALUES
Subjects: 600 Technology > 08 Food technology > 02 Baking
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2008 11:10
Last Modified: 28 Aug 2018 04:37
URI: http://ir.cftri.com/id/eprint/7651

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