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Optimization of process parameters for boondi preparation

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/1676/
JFST-03-08
 
Title Optimization of process parameters for boondi preparation
 
Creator Venkatesh Murthy, K.
Umesh Hebbar, H.
Chetana, R.
Raghavarao, K. S. M. S.
 
Subject 05 Snack food
14 Physical properties
 
Description Boondi is a deep-fat fried spherical product made out of chickpea/ Bengalgram / besan (Cicer arietinum) flour batter. A continuous boondi making machine (which has both forming and frying units) is designed and developed, in which frying studies on boondi were carried out parallely in order to optimize the design of the fryer. The product quality parameters such as colour (total colour difference), crispness (compressive strength) and shape (sphericity,φ) were considered for optimization of process variables. The batter moisture content and hole diameter of boondi forming unit were varied in the
range of 0.52-0.57 g/g of batter (110 g water/100 g of besan flour to 130 g water/100 g of besan flour) and 3-5 mm,respectively. The frying time (90 sec), temperature (185±3°C) and height of fall of batter (80 mm) were kept constant based on the preliminary studies. Optimisation of the frying conditions by response surface methodology, keeping in view the product shape, indicated that crisp boondi having acceptable colour and good shape could be obtained at a moisture content of 0.52-0.54 g/g of batter and 3.0-3.3 mm die diameter.
 
Date 2008
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/1676/1/J_Food_Sci_Technol_42-2-2008-123.pdf
Venkatesh Murthy, K. and Umesh Hebbar, H. and Chetana, R. and Raghavarao, K. S. M. S. (2008) Optimization of process parameters for boondi preparation. Journal of Food Science and Technology, 45 (2). pp. 123-126.