Optimization of ingredients and process conditions for the preparation of puri using response surface methodology.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7651/
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| Title |
Optimization of ingredients and process conditions for the preparation of puri using response surface methodology.
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| Creator |
Vatsala, C. N.
Saxena, C. D. Rao, P. H. |
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| Subject |
02 Baking
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| Description |
Models capable of predicting the quality of puri (an Indian fried food made from wheat dough) were developed using response surface methodology (RSM) and used to determine optimum processing conditions. The overall sensory score, which is an indicator of colour, appearance, handfeel, texture, mouthfeel, taste and aroma; the shear value, an objective parameter for texture; and oil uptake were used to assess product quality during the preparation of puri. Optimum conditions giving a max. sensory score (6-7), min. shear value (3-3.5 N), and min. oil uptake (18-18.8%) were: flour extraction, 88.5%; water, 65.1 ml 100 g-1 flour (the corresponding farinograph consistency 450 BU at lever position 1:3); resting period, 28.8 min; frying temp., 200C; and frying time, 37.5 s.
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| Date |
2001
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7651/1/International_Jl_of_Food_Sci_%26_Tech_2001%2836%29_407-414.pdf
Vatsala, C. N. and Saxena, C. D. and Rao, P. H. (2001) Optimization of ingredients and process conditions for the preparation of puri using response surface methodology. International Journal of Food Science and Technology, 36 (4). 407-414, 12 ref.. |
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