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Effect of ingredients and processing conditions on fat absorption and texture of mysorepak.

Yella Reddy, S. and Prabhakar, J. V. (1994) Effect of ingredients and processing conditions on fat absorption and texture of mysorepak. Journal of Food Science and Technology, 31 (1). 44-48, 5 ref.. ISSN 0022-1155

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Abstract

Mysorepak is a popular sweet in India prepared from Bengal gram flour (besan), sugar and fat. It has a porous, honeycomb-like texture (similar to cake) and a characteristic flavour. Effects of various processing conditions and functional properties of the ingredients on fat absorption and texture of mysorepak were investigated. Processing conditions, such as syrup strength, mixing time and temp. of the fat, had considerable influence on fat absorption and texture of the mysorepak. The type of fat that imparted a desirable texture to the product was a mixture of hydrogenated fat and liquid oil. Effect of substitution of the Bengal gram flour with other cereal flours was also studied. Fat absorption by the cereal flours (maida, rice flour, corn flour) was found to be less than that of besan, indicating that the cereal flours were not suitable for preparation of mysorepak. Refined wheat flour imparted a harder texture, but could still be used in the preparation. Hardness of the product was inversely proportional to the quantity of fat in the product. Mysorepak with a wide range of textural properties could be prepared by altering processing parameters and relative proportions of ingredients.

Item Type: Article
Uncontrolled Keywords: CEREAL-PRODUCTS; FLOURS-CEREAL; PROCESSING-; SUGAR-CONFECTIONERY; CEREAL-FLOURS
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Jun 2019 03:59
Last Modified: 18 Jun 2019 03:59
URI: http://ir.cftri.com/id/eprint/7911

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