TY - JOUR
T1 - Quality Characteristic and Shelf Life Studies of Deep-Fried Snack Prepared from Rice Brokens and Legumes By-Product
AU - Tiwari, Uma
AU - Gunasekaran, Mary
AU - Jaganmohan, R.
AU - Alagusundaram, K.
AU - Tiwari, B. K.
PY - 2011/10
Y1 - 2011/10
N2 - Legumes and cereal by-product flours were formulated into six of deep-fried snacks, which were evaluated for their physicochemical and sensory properties. Shelf life was analyzed for chemical parameters including: moisture gain, free fatty acid (FFA), and peroxide value (PV) at time intervals of 5 days along with organoleptic evaluation at the beginning and after 5, 10, 15, 20, 25, and 30 days of storage at room temperature (29 ± 2.0 °C) and relative humidity (67 ± 2.5%). A strong negative correlation (-0.83) was observed between the bulk density and the expansion ratio of the products. During storage moisture gain, FFA and PV increased linearly (R 2 > 0.92). The results of organoleptic evaluation of all six fried snacks showed that there was no consistent pattern for sensory attributes. The maximum shelf life of the products was 24 days under the storage conditions studied.
AB - Legumes and cereal by-product flours were formulated into six of deep-fried snacks, which were evaluated for their physicochemical and sensory properties. Shelf life was analyzed for chemical parameters including: moisture gain, free fatty acid (FFA), and peroxide value (PV) at time intervals of 5 days along with organoleptic evaluation at the beginning and after 5, 10, 15, 20, 25, and 30 days of storage at room temperature (29 ± 2.0 °C) and relative humidity (67 ± 2.5%). A strong negative correlation (-0.83) was observed between the bulk density and the expansion ratio of the products. During storage moisture gain, FFA and PV increased linearly (R 2 > 0.92). The results of organoleptic evaluation of all six fried snacks showed that there was no consistent pattern for sensory attributes. The maximum shelf life of the products was 24 days under the storage conditions studied.
KW - By-products
KW - Free fatty acid
KW - Peroxide value
KW - Snacks
UR - https://www.scopus.com/pages/publications/79952329194
U2 - 10.1007/s11947-009-0219-6
DO - 10.1007/s11947-009-0219-6
M3 - Article
AN - SCOPUS:79952329194
SN - 1935-5130
VL - 4
SP - 1172
EP - 1178
JO - Food and Bioprocess Technology
JF - Food and Bioprocess Technology
IS - 7
ER -