Studies on deep-fat fried snacks from some cereals and legumes

Authors

  • Uday S Annapure,

    1. Food and Fermentation Technology Division, University Department of Chemical Technology, Matunga, Mumbai-400 019, India
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  • Rekha S Singhal,

    1. Food and Fermentation Technology Division, University Department of Chemical Technology, Matunga, Mumbai-400 019, India
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  • Pushpa R Kulkarni

    Corresponding author
    1. Food and Fermentation Technology Division, University Department of Chemical Technology, Matunga, Mumbai-400 019, India
    • Food and Fermentation Technology Division, University Department of Chemical Technology, Matunga, Mumbai-400 019, India
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Abstract

Deep-fat fried products, prepared from cereals, legumes and their blends, are universally popular due to their desirable organoleptic profile. Grain types differ in their chemical make-up and physicochemical properties, which may account for the differences in the oil content of the snacks. In addition, the frying medium also plays an important role in the oil pick-up during deep-fat frying. This work attempts to correlate these parameters with the oil content in a traditional Indian extruded and deep-fat fried product, sev, using flours from rice, wheat, amaranth, chickpea, cowpea, black gram and green gram. No correlation between the proximate constituents (water-holding capacity and oil-holding capacity) and the oil content of the fried sev was seen. Oil content in sev was minimum when fried in cottonseed oil. © 1998 SCI.

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