Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7595/
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| Title |
Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food.
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| Creator |
Sukumar, Debnath
Bhat, K. K. Rastogi, N. K. |
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| Subject |
05 Snack food
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| Description |
Mass transfer kinetics of moisture outflow and oil uptake during deep fat frying of snack food prepared from a blend of chickpea flour and modified starch have been investigated. The effect of frying temperature and pre-fry drying has also been studied. The results indicated that an increase in the temperature of frying (150–2001C) causedan increase in mass transfer coefficient for moisture (0.045–0.096 s�1) as well as for oil (0.056–0.082 s�1). Pre-fry drying also had a significant effect on the deep fat frying. As the pre-fry drying time was increased (0–90 min) before frying at 1751C, it resultedin a decrease in kinetic coefficient for moisture transfer (0.056–0.039 s�1) as well as in kinetic coefficient for oil transfer (0.063–0.035 s�1). Basedon the kinetics andsensory data, the optimum pre-fry drying and frying times were 40 min and 45 s, respectively, which resulted in 54% reduction in the oil content of the friedprod uct, without compromising on the sensory quality characteristics.
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| Date |
2003
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| Type |
Article
NonPeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7595/1/LWT_Food_Sci_Technol_2003_36_1_91-98.pdf
Sukumar, Debnath and Bhat, K. K. and Rastogi, N. K. (2003) Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensmittel Wissenschaft und Technologie, 36 (1). 91-98, 36 ref.. |
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