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Deep fat frying characteristics of chickpea flour suspensions.

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Relation http://ir.cftri.com/3674/
 
Title Deep fat frying characteristics of chickpea flour suspensions.
 
Creator Bhat, K. K.
Suvendu, Bhattacharya
 
Subject 22 Legumes-Pulses
 
Description Chick pea (Cicer arietinum) flour (Bengal gram) suspensions are widely used in the preparation of oriental traditional snacks and sweets. Frying characteristics of small and large boondi, a traditional product made by deep frying of chick pea flour suspensions, were studied. Rate of water loss during frying was much higher than that of oil uptake. Towards the end of frying, bulk densities of small and large boondis were similar and remained constant. Analysis of microstructure of the product indicated that there were large pores and vacuoles inside, whereas the outer surface remained fairly smooth with fewer smaller pores. Colour changes during frying were described in terms of tristimulus values (brightness, hue and chroma) and yellowness, of which brightness decreased markedly; colour of the product changed from bright yellowish orange (raw batter) to dull orange (finished product).
 
Date 2001
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3674/1/International_Jl_of_Food_Sci_%26_Tech_2001%2836%29_499-507.pdf
Bhat, K. K. and Suvendu, Bhattacharya (2001) Deep fat frying characteristics of chickpea flour suspensions. International Journal of Food Science and Technology, 36 (5). 499-507, 19 ref..