Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13579/
https://dx.doi.org/10.1111/1750-3841.14052 |
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| Title |
Frying of the Dispersion Droplets with Varying
Contents of Chickpea Flour and Gum Arabic:
Product Characterization and Modeling.
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| Creator |
Shanthilal, J.
Baby Latha, R. Navya, M. C. Chakkaravarthi, A. Suvendu, Bhattacharya |
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| Subject |
05 Texture
18 Processed foods 22 Legumes-Pulses |
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| Description |
Dispersions having chickpea (37%, 40%, and 43%, w/w) and gum arabic (0%, 1%, 2%, 3%, 4%, and 5%, w/w)
solids were prepared. These dispersion droplets were fried, and the physical, sensory, and microstructural characteristics
of the fried products were determined. The oil content in the fried snack decreased up to 20.3% when the level of
chickpea and/or gum in the dispersions was increased. The compression curve for fried snack showed 5 major zones
and exhibited the failure phenomenon. Failure force (6.5 to 11.4 N) increased with chickpea flour in the dispersions.
Fracture strain (12.0% to 19.5%) indicated that all the fried samples were soft-crisp products. An increase in chickpea
flour concentration offered an ovoid/oblong shape of dispersion droplets while falling to oil, and changed the spherical
shape of the fried snack. The near-spherical product could be obtained by using 37% chickpea flour containing 0 to 2%
of gum arabic, or with the 40% and 0 to 1% combinations. The hue or dominant wavelength increased from 578.5 nm
(flour) to 581.0 to 582.7 nm (product) indicating a shift toward red coloration. A porous microstructure with scattered
small cavities and large vacuoles of the fried snack were observed; big vacuoles were located in the inner portion of the
fried product. The cells were divided into closed and open cells and were characterized by image analysis. The air cells
usually had an elliptical shape with varying sizes; the cell wall thickness was between 12 and 80 μm. An artificial neural
network (ANN) structure of 2-9-2 was developed for the prediction of sensory overall acceptability and oil content of
the fried snack.
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| Date |
2018
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13579/1/Journal%20of%20Food%20Science%20%20Vol.%2083%2C%20Nr.%203%2C%202018.pdf
Shanthilal, J. and Baby Latha, R. and Navya, M. C. and Chakkaravarthi, A. and Suvendu, Bhattacharya (2018) Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling. Journal of Food Science, 83 (3). pp. 648-660. ISSN 0022-1147 |
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