The effect of the concentration of batter made from chickpea (Cicer arietinum L.) flour on the quality of a deep-fried snack.

Ramasamy, Ravi. and Susheelamma, N. S. (2004) The effect of the concentration of batter made from chickpea (Cicer arietinum L.) flour on the quality of a deep-fried snack. International Journal of Food Science and Technology, 39 (7). pp. 755-762.

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Abstract

Batters made from chickpea meal and containing 36-44% solids were used to prepare boondi, a spherically shaped deep fat-fried snack. Effects of batter concn. on the physicochemical and sensory properties of the product were investigated. Commercial samples of this snack were also analysed. Results showed that boondi prepared with 40% solids in the batter had more desirable qualities such as uniformity, crispness and fried gram aroma. Those prepared from batters <40% solids were more porous, oily and less uniform in shape and gave rise to tear drop shaped boondi. At >40% solids concn., boondi were firmer and less porous with a slight sandy note, although the fat content was low. Principal component analysis revealed that among the 6 commercial samples, 3 were found to be close to optimal quality while the other 3 were less satisfactory. Positive correlations were found for porosity, oily notes and fat content and negative correlations for firmness.

Item Type:	Article
Uncontrolled Keywords:	BAKERY-PRODUCTS; CHICK-PEAS; COATINGS-; FLOURS-; PHYSICAL-PROPERTIES; SENSORY-PROPERTIES; BATTERS-; BOONDI-; MEAL-; PHYSICOCHEMICAL-PROPERTIES
Subjects:	600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Jul 2008 11:33
Last Modified:	01 Mar 2012 05:57
URI:	http://ir.cftri.res.in/id/eprint/7542

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