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Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food.
Sukumar, Debnath and Bhat, K. K. and Rastogi, N. K. (2003) Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensmittel Wissenschaft und Technologie, 36 (1). 91-98, 36 ref..
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Abstract
Mass transfer kinetics of moisture outflow and oil uptake during deep fat frying of snack food prepared from a blend of chickpea flour and modified starch have been investigated. The effect of frying temperature and pre-fry drying has also been studied. The results indicated that an increase in the temperature of frying (150–2001C) causedan increase in mass transfer coefficient for moisture (0.045–0.096 s�1) as well as for oil (0.056–0.082 s�1). Pre-fry drying also had a significant effect on the deep fat frying. As the pre-fry drying time was increased (0–90 min) before frying at 1751C, it resultedin a decrease in kinetic coefficient for moisture transfer (0.056–0.039 s�1) as well as in kinetic coefficient for oil transfer (0.063–0.035 s�1). Basedon the kinetics andsensory data, the optimum pre-fry drying and frying times were 40 min and 45 s, respectively, which resulted in 54% reduction in the oil content of the friedprod uct, without compromising on the sensory quality characteristics.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | CHICK-PEAS; DRYING-; FRYING-; MOISTURE-CONTENT; OILS-; PHYSICAL-PROPERTIES; SENSORY-PROPERTIES; SNACK-FOODS; TEMPERATURE-; COOKING-OILS; DEEP-FRYING; MOISTURE-; TEMP.- |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food |
| Divisions: | Food Engineering Lipid Science and Traditional Foods Sensory Science |
| Depositing User: | Users 197 not found. |
| Date Deposited: | 22 Jun 2011 10:52 |
| Last Modified: | 11 Oct 2018 09:11 |
| URI: | http://ir.cftri.res.in/id/eprint/7595 |
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