Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/32039
Title: Flour pretreatment on the quality characteristics and oil absorption of traditional South Indian festive snack
Authors: Ravi, Usha
Menon, Lakshmi
Hepzibah A, Maria
Saha, Shivangi
Keywords: Pretreatment;Rice Flour;Roasting;Festive Snack;Seedai
Issue Date: Jan-2015
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: A21D 2/00, A47J 37/00
Abstract: This study aims to determine the impact of pretreatment of rice flour on the quality characteristics and oil absorption of the deep fried South Indian festive snack item namely, “Seedai”. Products were prepared using untreated rice flour (control) and dry heat treated rice flour. The experimental product had higher sensory scores over the control product. Fat absorbed by the control was 29%, but pretreating the rice flour (dry heat treated) decreased it to 22%. Similar results were seen in case of “oiling off” values. Free Fatty Acid, water, and crude fat were lower in the experimental product when compared to that of the control product. Therefore, the study revealed that dry heat as a method of pretreatment for rice flour was found to improve the quality of Seedai, a traditional South Indian festive snack.
Page(s): 139-143
URI: http://hdl.handle.net/123456789/32039
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.01(1) [January 2015]

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