Quality Mapping and Positioning of Sev—A Deep Fat Fried Snack.

Bharath Kumar, S. and Asha, M. R. and Maya, Prakash (2015) Quality Mapping and Positioning of Sev—A Deep Fat Fried Snack. International Journal of Food Properties, 18 (11). pp. 2433-2441.

PDF International Journal of Food PropertiesVolume 18, Issue 11, November 2015, pages 2433-2441.pdf - Published Version Restricted to Registered users only Download (344kB)

Abstract

“Sev,” savory prepared from chickpea flour is a popular snack item for its appealing flavor and texture. Mapping and positioning of market samples consisting different varieties like Small (S1, S2, S3), Medium (M1, M2, M3), and Big (B1, B2, B3, B4) were carried out using principal component analysis. Samples were subjected to sensory profiling resulting in small variety samples were crisper compared to other varieties. Texture measurement indicated breaking strength was higher in big variety samples. Color analysis showed significant difference in L∗, a∗, and b∗ values. Principal component analysis results indicated that S1 and S2 were associated with crispness, uniform texture, and typical fried oil aroma. Commercially available sev samples were significantly different in their quality parameters, which was indicated by the study. Study showed that small variety (S3) had the highest overall quality among all the samples, which also had high sensory scores for crispness.

Item Type:	Article
Uncontrolled Keywords:	Deep fat fried snack, Principal component analysis, Quantitative descriptive analysis, Color measurement, Texture analysis, Sensory evaluation
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Nov 2015 12:32
Last Modified:	30 Nov 2015 12:32
URI:	http://ir.cftri.res.in/id/eprint/12010

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