[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Effect of steamed wheat flour on the sensory quality of batter coated products.

Prakash, M. and Rajalakshmi, D. (1999) Effect of steamed wheat flour on the sensory quality of batter coated products. Journal of Food Quality, 22 (5). 523-533 ; 20 ref..

[img] PDF
Journal of Food Quality 22 (1999) 523-533.pdf - Published Version
Restricted to Registered users only

Download (534kB)

Abstract

Chiklunde is a traditional Indian batter coated snack food composed of puffed rice, sugar, coconut and sesame in a wheat flour batter casing. Steaming of flours may be used to improve rheological and textural characteristics of batters. Effects of steaming on functional characteristics of flour and quality of chiklunde were investigated. Soft wheat flour was steamed for 5, 15 or 30 min and assessed for quality characteristics (moisture, gluten content, damaged starch, SDS-sedimentation values, protein content). Native wheat flour (NWF), steamed wheat flour (SWF) and blends of equal proportions of NWF + SWF (at 30, 33 and 36% batter concn.) were prepared, measured for viscosity and used to prepare batters. Chiklunde was assessed for moisture and fat contents of fried casings, shear values and correlations between casing composition, shear values and sensory attributes. Gluten-forming protein completely denatured with increased steaming periods. Apparent viscosity of batters increased with increasing solids concn. and steaming time. 33% NWF + SWF blends scored 10.12 (on a scale of 1-15) for overall sensory quality. Data showed significant positive correlation between moisture content and adhesion (r = 0.70, P < 0.05) and negative correlation between moisture content and product crispness (r = 0.74, P < 0.05); increasing fat contents caused increases in product crispness. It is concluded that soft wheat flour is suitable for preparation of batter for high quality chiklunde. Batter viscosity was considerably influenced by batter concn. and steaming of wheat flour; batter quality may be improved by blending native and steamed wheat flour in equal proportions at 33% batter concn.

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; COATINGS-; CONCENTRATION-; FLOURS-CEREAL; SENSORY-PROPERTIES; SNACK-FOODS; STEAMING-; WHEAT-; BATTERS-; INDIA-; QUALITY-; WHEAT-FLOUR
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Feb 2012 08:45
Last Modified: 14 Feb 2012 08:45
URI: http://ir.cftri.com/id/eprint/7709

Actions (login required)

View Item View Item