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Study for the development of fried savoury snack food rich in omega-3 fatty acid.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11889/
 
Title Study for the development of fried savoury
snack food rich in omega-3 fatty acid.
 
Creator Ritu, Singh
 
Subject 05 Snack food
19 Lipids-oils/fats
 
Description A study was carried out to develop deep-fried snack-Murukku, popular in Southern
India and to study its quality parameters. Eight samples of most commonly consumed deep-fried
snacks in South India, viz., murukku (an extruded strands-like product made from the mixture of
rice flour and Bengal gram flour) were developed. The quality parameters viz., moisture, oil
content, CIE instrumental color (L*a*b*), instrumental texture measurement (breaking force of
murukku strands) were analysed. The effect of frying temperature and time has been studied. The
sensory profiling of the murukku was performed. The Effect of frying temperature on moisture
and oil mass transfer showed as the frying temperature was increased from 145 to 175 °C, the
equilibrium moisture content decreased from 0.89 to 0.56 % db, along with an increase in
equilibrium oil content from 29.87 to 66.29 db. The result for change in product as a function of
frying time and temperature indicate that the hardness of the product increased substantially.
Initial and final texture for savoury (murukku) snacks fried at 145, 155, 165 and 175⁰ C for 60 to
480 sec were found 0.09-1.27 N, 0.56-7.2 N and 1.65-8.75 N and 1.93-8.95 N, respectively.
Sensory evaluation result indicated that up to 7 min of fried savoury snack (murukku) at 145⁰ C,
all the attributes of the fried product were not different (p≥0.05) from other sample fried at 155,
165 and 175 ⁰ C. The optimum conditions were derived taking into account the sensory and
kinetic data. It showed that optimum condition for acceptance of savoury snack (murukku) was
145⁰ C for 300 sec. The result for different fatty acids profile of sample were identified. The sample
contains five major identified fatty acid which include myristic acid (0.033%), palmtic acid
(51.76%), oleic acid, linoleic acid (25.91%) and Linolenic acid (omega-3 fatty acid) (9.35%)
indicating the product is rich in omega-3 fatty acid .
 
Contributor Sukumar, Debnath
 
Date 2015
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11889/1/Ritu.pdf
Ritu, Singh (2015) Study for the development of fried savoury snack food rich in omega-3 fatty acid. [Student Project Report] (Submitted)