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Effect of micro encapsulated fat powders on rheological characteristics of biscuit dough and quality of biscuits
| Content Provider | CSIR - Central Food Technological Research Institute (CFTRI) |
|---|---|
| Author | Reddy, S. Yella Chetana, R. Sudha, M. L. |
| Date of Submission | 2014-01-01 |
| Abstract | Studies were conducted to improve the texture and sensory qualities of raw jack@it. Diced tender jack fruit was subjected to steam cooking (1 kg em - for 20min) and oil frying at 150 f 30C for 5 min and 180 f 20C for 5 min, respectively. Minced mutton at 5 % (w/w) of the jackfruit dice was incorporated into the curried recipe prepared from dice fried in oil at 150C to impart mutton jlavor and tested for texture. The firmness of fried dice increased significantly as measured by peak force of 11.06 and 11.49 kg. em- compared to 0.33 kg. em- of steam cooked dice. Further, the sensory evaluation for texture and flavor of the samples in the curried recipe also revealed that the fry-treated samples (at 150 f 30C)were better in quality than steam-cooked samples. The frying treatment of raw jack fruit dice increased the oil content of the dice (8.26% on FWB) compared to 0.6% in steamed dice. However, the treatment did not affect salt pick up. |
| Starting Page | 3984 |
| Ending Page | 3990 |
| Page Count | 7 |
| File Format | |
| ISSN | 00221155 |
| Issue Number | 12 |
| Volume Number | 51 |
| Journal | Journal of Food Science and Technology |
| Language | English |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Bakery Products Lipids-oils/fats Rheological characteristics and biscuit quality |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
