Development and evaluation of low fat fried dough and batter based traditional snacks
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Date
2008
Authors
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Publisher
CCSHAU
Abstract
The present study was carried out to reduce the fat content of selected
traditional fried snacks and to find out the effect of various hydrocolloids on
quality these snacks. Effect of incorporation of hydrocolloids on farinographic
and pasting characteristics of flour were studied. The process for preparation
of Samosa, Matar, Gujia, Suhali, Pakora and Sev was standardized. Various
concentration of hydrocolloids viz. guar gum, gum tragacanth, pectin, CMC,
gum acacia and gum ghatti were used for preparation of these snacks. The
fried snacks were assessed for hardness, colour (L, a & b), fat content and
sensory characteristics. Acceptable snacks containing lowest fat content were
also evaluated for nutritional composition and water activity.
Viscosity of all hydrochlorides except CMC increased with increase in
concentration and also increased with increase in shear rate; except 0.75%
CMC and 0.75 & 1.00% guar gum. Viscosity of CMC and guar gum at higher
concentration decreased with increase in shear rate. Incorporation of these
hydrocolloids in flour resulted in increase in dough development time, and no
change in stability of flour. However, increaser in mixing tolerance index of flour
with incorporation of guar gum, CMC pectin and gum ghatti, and increase in time to
breakdown as well as farinographic quality number was with addition of guar gum,
pectin, gum tragcanth and gum acacia was noticed, no change in these parameters
were observed with use of other hydrocolloids. Incorporation of the hydrocolloids
drastically increased the peak viscosity, holding strength, breakdown, final viscosity
and set back where as decreased the pasting temperature significantly.
The fried products viz. samosa, matar, gujia, suhali, pakora and sev prepared
with or without use of various levels of hydrocolloids were adjudged ‘liked moderately’
to ‘like very much; incorporation of hydrocolloids had no effect on sensory
characteristics of these snacks except the colour and appearance of pakora. With use
of these hydrocolloids significant decrease in fat absorption during frying of these
snacks was found as a result the snacks prepared by use of the hydrocolloids
contained less fat as compared to control. Except suhali, changes in texture of these
snacks was observed i.e. hardness of the snacks increased with increase in
concentrations of hydrocolloids. L value of all the snacks increased with higher level
of hydrocolloids except gum ghatti where as no change in a & b value was observed.
As a result darkening of colour of these snacks except sev was found with sue of gum
ghatti. These snacks contained 2.3-30.3g moisture, 6.2-16.7g protein 13.1-17.1g fat,
0.86-2.60g ash, 0.60-2.8g fiber, 64-75g carbohydrate and 450-479 Kcal energy. The
water activity of these snacks ranged between 0.16 to 0.77. The result of the study
indicate that without adversely affecting the physical and sensory characteristics of
fried snacks fat content can be reduced.
Description
Keywords
Gums, Fats, Cellulose products, Snack foods, Flours, Oils, Productivity, Polysaccharides, Bakery products, Irrigation