Geethalakshmi and Prakash, J. (2000) Processing variables and quality parameters of chakli - An Indian traditional deep-fried product. Journal of Food Science and Technology-Mysore, 37 (3). pp. 227-232. ISSN 0975-8402
Full text not available from this repository. (Request a copy)Abstract
`Chakli a common traditional fried food, as observed in a pilot survey of 100 households, was studied for the processing variables which included ingredients, thermal treatment of flour and keeping quality. In addition, functionality of raw materials, proximate composition and sensory analysis were also undertaken. Results revealed that thermal treatment affected the water and fat absorption capacities of flours. The proximate composition of prepared products was as follows - moisture 3.0 to 4.3%. proteins 8.2 to 9.8%. total ash 2.8 to 4.1%. and fat 17.1 to 19.8%. Products prepared with thermally treated flours and with added shortening rated higher in sensory quality scores in comparison with products prepared with untreated flours and without added shortening. The products prepared with different legumes could be stored up to 4 weeks with only a marginal rise in free fatty acids.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | chakli; traditional product; processing variables; sensory quality; proximate composition; storage quality |
| Subjects: | B Life Science > Food Science and Nutrition |
| Divisions: | Department of > Food Science and Nutrition |
| Depositing User: | Users 19 not found. |
| Date Deposited: | 24 Sep 2019 06:41 |
| Last Modified: | 24 Sep 2019 06:41 |
| URI: | http://eprints.uni-mysore.ac.in/id/eprint/8441 |
Actions (login required)
 |
View Item |
