effect of the concentration of batter made from Chickpea (Cicer arietinum L.) flour on the quality of a deep-fried snack
Batters made from Chickpea (Cicer arietinum L.) flour and containing 36-44% solids were used to prepare a spherically shaped deep fat-fried snack called boondi. The physical properties, such as colour and bulk density, chemical constituents such as moisture and fat content, and crispness were determ...
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| Veröffentlicht in: | International journal of food science & technology 2004-08, Vol.39 (7), p.755-762 |
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| container_title | International journal of food science & technology |
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| creator | Ravi, R Susheelamma, N.S |
| description | Batters made from Chickpea (Cicer arietinum L.) flour and containing 36-44% solids were used to prepare a spherically shaped deep fat-fried snack called boondi. The physical properties, such as colour and bulk density, chemical constituents such as moisture and fat content, and crispness were determined as was the sensory profile. Commercial samples of this popular snack were analyzed in a similar way. Boondi prepared with 40% solids in the batter had more desirable qualities such as uniformity, crispness and fried gram aroma. Those prepared from batters 40% concentration of solids boondi were more firm and less porous with a slight sandy note although the fat content was low. Principal component analysis revealed that among the six commercial samples three samples were found to be close to optimal quality while the other three were less satisfactory. Positive correlations were found for porosity, oily notes and fat content and negative correlations for firmness. |
| doi_str_mv | 10.1111/j.1365-2621.2004.00841.x |
| format | Article |
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The physical properties, such as colour and bulk density, chemical constituents such as moisture and fat content, and crispness were determined as was the sensory profile. Commercial samples of this popular snack were analyzed in a similar way. Boondi prepared with 40% solids in the batter had more desirable qualities such as uniformity, crispness and fried gram aroma. Those prepared from batters <40% solids were more porous, oily and less uniform in shape and gave rise to tear drop shaped boondi. At >40% concentration of solids boondi were more firm and less porous with a slight sandy note although the fat content was low. Principal component analysis revealed that among the six commercial samples three samples were found to be close to optimal quality while the other three were less satisfactory. 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The physical properties, such as colour and bulk density, chemical constituents such as moisture and fat content, and crispness were determined as was the sensory profile. Commercial samples of this popular snack were analyzed in a similar way. Boondi prepared with 40% solids in the batter had more desirable qualities such as uniformity, crispness and fried gram aroma. Those prepared from batters <40% solids were more porous, oily and less uniform in shape and gave rise to tear drop shaped boondi. At >40% concentration of solids boondi were more firm and less porous with a slight sandy note although the fat content was low. Principal component analysis revealed that among the six commercial samples three samples were found to be close to optimal quality while the other three were less satisfactory. Positive correlations were found for porosity, oily notes and fat content and negative correlations for firmness.</description><subject>batters</subject><subject>Biological and medical sciences</subject><subject>Boondi</subject><subject>bulk density</subject><subject>chickpeas</subject><subject>color</subject><subject>colour</subject><subject>flour</subject><subject>food composition</subject><subject>Food industries</subject><subject>food quality</subject><subject>fried foods</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hardness</subject><subject>lipid content</subject><subject>Meat and meat product industries</subject><subject>odors</subject><subject>principal component analysis</subject><subject>quality</subject><subject>sensory</subject><subject>snack foods</subject><subject>texture</subject><subject>viscosity</subject><subject>water content</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqNkEFv0zAYhiMEEmXwG_AFBIcEO7aT-sABIlaGCkyMaUfrq_OZuU2TznZE--9xyDSu-GLL3_O-tp4sI4wWLK1324LxSuZlVbKipFQUlC4FK46PssXD4HG2oErSXIqSP82ehbCllJa8FovsiNaiiWSwJN4iMUNvsI8eohv66XIDMaIne2iRWD_sSXPrzO6AQN40zqQJeIfR9eOerIu3xHbD6EmKTmV3I3QunqYaIC3iIbcJbknoweyeZ08sdAFf3O9n2fX5p5_N53z9fXXRfFjnRnDBcqyFFAI2IJe14gi8rqwFYaRacqms3DBTVhUHxW1pKKtbxmqqBLaScQkbxc-y13PvwQ93I4ao9y4Y7DrocRiDLpOtWlKawOUMGj-E4NHqg3d78CfNqJ5U662ejOrJqJ5U67-q9TFFX92_AcFAZz30xoV_eamUkEom7v3M_XYdnv67X198Ob9Kp5TP57wLEY8PefA7XdW8lvrm20o3q5sfl_Tyq_6Y-Jczb2HQ8MunP11flZRxmhTVUkj-B5JMqUA</recordid><startdate>200408</startdate><enddate>200408</enddate><creator>Ravi, R</creator><creator>Susheelamma, N.S</creator><general>Blackwell Science Ltd</general><general>Blackwell Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>200408</creationdate><title>effect of the concentration of batter made from Chickpea (Cicer arietinum L.) flour on the quality of a deep-fried snack</title><author>Ravi, R ; Susheelamma, N.S</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4341-e74544aba58793ea376ffa4c598359f5b1c2663a93f2c017d117094ed5135ab93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>batters</topic><topic>Biological and medical sciences</topic><topic>Boondi</topic><topic>bulk density</topic><topic>chickpeas</topic><topic>color</topic><topic>colour</topic><topic>flour</topic><topic>food composition</topic><topic>Food industries</topic><topic>food quality</topic><topic>fried foods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hardness</topic><topic>lipid content</topic><topic>Meat and meat product industries</topic><topic>odors</topic><topic>principal component analysis</topic><topic>quality</topic><topic>sensory</topic><topic>snack foods</topic><topic>texture</topic><topic>viscosity</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ravi, R</creatorcontrib><creatorcontrib>Susheelamma, N.S</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ravi, R</au><au>Susheelamma, N.S</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>effect of the concentration of batter made from Chickpea (Cicer arietinum L.) flour on the quality of a deep-fried snack</atitle><jtitle>International journal of food science & technology</jtitle><date>2004-08</date><risdate>2004</risdate><volume>39</volume><issue>7</issue><spage>755</spage><epage>762</epage><pages>755-762</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Batters made from Chickpea (Cicer arietinum L.) flour and containing 36-44% solids were used to prepare a spherically shaped deep fat-fried snack called boondi. The physical properties, such as colour and bulk density, chemical constituents such as moisture and fat content, and crispness were determined as was the sensory profile. Commercial samples of this popular snack were analyzed in a similar way. Boondi prepared with 40% solids in the batter had more desirable qualities such as uniformity, crispness and fried gram aroma. Those prepared from batters <40% solids were more porous, oily and less uniform in shape and gave rise to tear drop shaped boondi. At >40% concentration of solids boondi were more firm and less porous with a slight sandy note although the fat content was low. Principal component analysis revealed that among the six commercial samples three samples were found to be close to optimal quality while the other three were less satisfactory. Positive correlations were found for porosity, oily notes and fat content and negative correlations for firmness.</abstract><cop>Oxford, UK</cop><pub>Blackwell Science Ltd</pub><doi>10.1111/j.1365-2621.2004.00841.x</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | International journal of food science & technology, 2004-08, Vol.39 (7), p.755-762 |
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| source | Oxford Journals Open Access Collection; Wiley Online Library Journals Frontfile Complete |
| subjects | batters Biological and medical sciences Boondi bulk density chickpeas color colour flour food composition Food industries food quality fried foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology hardness lipid content Meat and meat product industries odors principal component analysis quality sensory snack foods texture viscosity water content |
| title | effect of the concentration of batter made from Chickpea (Cicer arietinum L.) flour on the quality of a deep-fried snack |
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