Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/32039
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dc.contributor.authorRavi, Usha-
dc.contributor.authorMenon, Lakshmi-
dc.contributor.authorHepzibah A, Maria-
dc.contributor.authorSaha, Shivangi-
dc.date.accessioned2015-08-21T04:49:34Z-
dc.date.available2015-08-21T04:49:34Z-
dc.date.issued2015-01-
dc.identifier.issn0975-1068 (Online); 0972-5938 (Print)-
dc.identifier.urihttp://hdl.handle.net/123456789/32039-
dc.description139-143en_US
dc.description.abstractThis 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. en_US
dc.language.isoen_USen_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.relation.ispartofseriesInt. Cl.8: A21D 2/00, A47J 37/00 en_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJTK Vol.01(1) [January 2015]en_US
dc.subjectPretreatmenten_US
dc.subjectRice Flouren_US
dc.subjectRoastingen_US
dc.subjectFestive Snacken_US
dc.subjectSeedaien_US
dc.titleFlour pretreatment on the quality characteristics and oil absorption of traditional South Indian festive snacken_US
dc.typeArticleen_US
Appears in Collections:IJTK Vol.01(1) [January 2015]

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