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Quality Mapping and Positioning of Sev—A Deep Fat Fried Snack.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12010/
http://dx.doi.org/10.1080/10942912.2014.933238
 
Title Quality Mapping and Positioning of Sev—A Deep Fat
Fried Snack.
 
Creator Bharath Kumar, S.
Asha, M. R.
Maya, Prakash
 
Subject 14 Physical properties
05 Snack food
 
Description “Sev,” savory prepared from chickpea flour is a popular snack item for its appealing flavor and texture.
Mapping and positioning of market samples consisting different varieties like Small (S1, S2, S3),
Medium (M1, M2, M3), and Big (B1, B2, B3, B4) were carried out using principal component analysis.
Samples were subjected to sensory profiling resulting in small variety samples were crisper compared
to other varieties. Texture measurement indicated breaking strength was higher in big variety samples.
Color analysis showed significant difference in L∗, a∗, and b∗ values. Principal component analysis
results indicated that S1 and S2 were associated with crispness, uniform texture, and typical fried oil
aroma. Commercially available sev samples were significantly different in their quality parameters,
which was indicated by the study. Study showed that small variety (S3) had the highest overall quality
among all the samples, which also had high sensory scores for crispness.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12010/1/International%20Journal%20of%20Food%20PropertiesVolume%2018%2C%20Issue%2011%2C%20November%202015%2C%20pages%202433-2441.pdf
Bharath Kumar, S. and Asha, M. R. and Maya, Prakash (2015) Quality Mapping and Positioning of Sev—A Deep Fat Fried Snack. International Journal of Food Properties, 18 (11). pp. 2433-2441.