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Effect of rheological properties of batter and addition of thermally modified rice on quality of vada - a blackgram based fried product

Asha, M. R. and Susheelamma, N. S. and Bhat, K. K. (2009) Effect of rheological properties of batter and addition of thermally modified rice on quality of vada - a blackgram based fried product. Journal of Food Science and Technology, 46 (3). pp. 212-216.

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Abstract

Effect of soaking black gram (BG) (Phaseolus mungo) dhal for 60, 90, 120, 150 min, using dhal to water ratio of 1:2.3, 1:2.6. 1:2.9 and incorporation of rice flour (RF) (var. 'IR-64') and thermally modified rice (expanded rice flour (ERF) and flaked rice flour (FRF) into BG batter on physico-chemical and sensory qualities of vada (BG based traditional Indian fried product) were studied. Soaking BG for 120 min and dhal to water ratio of 1:2.6 yielded vada of better quality. ERF and FRF increased batter viscosity and affected vada quality. As ERF enhanced the quality of vada more it was studied at different levels of addition to BG batter regarding its effect on rheology and product quality. Addition of 5 and 10% ERF increased the batter viscosity, yield stress and consistency index and decreased flow behaviour index. Presence of ERF in batter lowered fat content (38% reduction compared to control) of vada, which had increased surface crispness, soft spongy interior and lower oily mouthfeel.

Item Type: Article
Uncontrolled Keywords: Vada, Blackgram dhal, Batter, Rheology, Thermally modified rice
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2009 04:21
Last Modified: 27 Apr 2012 06:47
URI: http://ir.cftri.com/id/eprint/9111

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