Study for the development of fried savoury snack food rich in omega-3 fatty acid.

Ritu, Singh (2015) Study for the development of fried savoury snack food rich in omega-3 fatty acid. [Student Project Report] (Submitted)

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Abstract

A study was carried out to develop deep-fried snack-Murukku, popular in Southern India and to study its quality parameters. Eight samples of most commonly consumed deep-fried snacks in South India, viz., murukku (an extruded strands-like product made from the mixture of rice flour and Bengal gram flour) were developed. The quality parameters viz., moisture, oil content, CIE instrumental color (L*a*b*), instrumental texture measurement (breaking force of murukku strands) were analysed. The effect of frying temperature and time has been studied. The sensory profiling of the murukku was performed. The Effect of frying temperature on moisture and oil mass transfer showed as the frying temperature was increased from 145 to 175 °C, the equilibrium moisture content decreased from 0.89 to 0.56 % db, along with an increase in equilibrium oil content from 29.87 to 66.29 db. The result for change in product as a function of frying time and temperature indicate that the hardness of the product increased substantially. Initial and final texture for savoury (murukku) snacks fried at 145, 155, 165 and 175⁰ C for 60 to 480 sec were found 0.09-1.27 N, 0.56-7.2 N and 1.65-8.75 N and 1.93-8.95 N, respectively. Sensory evaluation result indicated that up to 7 min of fried savoury snack (murukku) at 145⁰ C, all the attributes of the fried product were not different (p≥0.05) from other sample fried at 155, 165 and 175 ⁰ C. The optimum conditions were derived taking into account the sensory and kinetic data. It showed that optimum condition for acceptance of savoury snack (murukku) was 145⁰ C for 300 sec. The result for different fatty acids profile of sample were identified. The sample contains five major identified fatty acid which include myristic acid (0.033%), palmtic acid (51.76%), oleic acid, linoleic acid (25.91%) and Linolenic acid (omega-3 fatty acid) (9.35%) indicating the product is rich in omega-3 fatty acid .

Item Type:	Student Project Report
Uncontrolled Keywords:	deep-fried snack, Murukku, omega-3 fatty acid
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Jun 2015 07:28
Last Modified:	26 Jun 2015 07:28
URI:	http://ir.cftri.res.in/id/eprint/11889

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