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Studies on deep‐fat fried snacks from some cereals and legumes
Author(s) -
Annapure Uday S,
Singhal Rekha S,
Kulkarni Pushpa R
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199803)76:3<377::aid-jsfa957>3.0.co;2-r
Subject(s) - food science , amaranth , organoleptic , cottonseed oil , deep frying , cottonseed , chemistry , mathematics
Deep‐fat fried products, prepared from cereals, legumes and their blends, are universally popular due to their desirable organoleptic profile. Grain types differ in their chemical make‐up and physicochemical properties, which may account for the differences in the oil content of the snacks. In addition, the frying medium also plays an important role in the oil pick‐up during deep‐fat frying. This work attempts to correlate these parameters with the oil content in a traditional Indian extruded and deep‐fat fried product, sev, using flours from rice, wheat, amaranth, chickpea, cowpea, black gram and green gram. No correlation between the proximate constituents (water‐holding capacity and oil‐holding capacity) and the oil content of the fried sev was seen. Oil content in sev was minimum when fried in cottonseed oil. © 1998 SCI.