International Journal of Agricultural Engineering

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Deep Fat Fried Carrot Powder Incorporated Wheat, Rice and Gram Flour Based Snack Food


Affiliations
1 Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), India
2 Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), India
     

   Subscribe/Renew Journal


Storage studies of snack foods, developed from the three combinations of cereals (rice and wheat) flour, legume (gram) flour and vegetable (carrot) powder, were conducted in this research. These snack foods were packed in high density polyethylene (HDPE) and aluminum foil (AF) pouches and kept at ambient temperature (28±2°C) and relative humidity (65±2% RH). The shelf life of samples was analyzed on the basis of bio-chemical properties; moisture content (MC), free fatty acids (FFA), peroxide value (PV) and thiobarbutyric acid (TBA) at every 15 days of intervals along with sensorial characteristics for 90 days. The moisture content, FFA, PV and TBA were found to be increased linearly in both pouches during the storage. All parameters, except FFA (R2>0.62), were found to be correlated strongly (R2>0.88) with storage periods. The sample packed in AF pouches had superior quality than the samples packed in HDPE pouches. However, no consistent pattern was observed for sensorial characteristics. All samples were found acceptable after 90 days of storage.

Keywords

Snacks, Carrot Flour, FFA, PV, TBA, Storage.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Addel, S and Samiha, M. (2000). Effect of the addition of propolis extract as natural antioxidant on the keeping quality of biscuit during storage. Egyption J. Agric. Res., 78: 1659-1671.

  • Ahmad, S., Ashraf, K. and Khan, I. (2017). Quality and shelf life of snack food as influenced by Incorporation of High Protein Pulses in Multipurpose Flour. Food Sci. & Nutri., 3 (1) : 1-5.

  • Akubor, P.I. (2005). Functional properties of soybean-corn-carrot flour blends for cookie production. J. Food Sci. Technol., 42(4) : 303-307.

  • Anonymous (2008). Snacks, www.naukrihub.com/india/fmcg/overview/snacks, (accessed on 16 Nov, 2009)

  • Anonymous (2010). Food industry. Rochester Investment Consultancy, (accessed date 23-07-2013) http://www.rochestericpl.com/web/food.html

  • AOAC (1975). Official methods of Analysis of the Association of Official Analytical Chemistry, 12th Edition DC.

  • AOAC (1995). Official Methods of Analysis of the Association of Official Analytical Chemists,16th ed., P. Cunniff (Ed.). Association of Official Analytical Chemists Inc., Arlington,Va.

  • Araki, E., Ashida, K., Aoki, N., Takahashi, M. and Hamada, S. (2016). Characteristics of Rice Flour Suitable for the production of rice flour bread containing gluten and methods of reducing the cost of producing rice flour. JARQ, 50 (1) : 23 – 31

  • Biju, M.K. and Ravindran, R. (2013).A Study on the opinion of customers in the chips industry in Tamil Nadu. GIIRJ, 1 (2) : 14-27.

  • BIS (1989). Potato French fries-Specification. Bureau of Indian Standards, IS: 12569.2.

  • BIS. (2000). Bakery Product and Analysis, 20-24.

  • Blandino, Ana, Al-Aseeri, M.E., Pandiella, S.S. and Webb, Colin (2003). Cereal-based fermented foods and beverages. Food Res. Internat., 36(6):527-543.

  • Bordin, K., Tomihe, K., Mariana, Kazue, A.K. and Silvia, F.T.C. (2013). Changes in food caused by deep fat frying - A review. Alan, 63(1).

  • Camire, M.E., Camire, A.L. and Krumhar, K. (1990). Chemical and nutritional changes. Critical Reviews in Food Sci Nutr., 29 : 35-57.

  • Chavez-Jauregui, R., Cardoso-Santiago, R.A., E Silva, M.E.M.P. and Areas, J.A.G. (2003). Acceptability of snacks produced by the extrusion of the amaranth and blends of chickpea and bovine lung. Internat. Food Sci. Technol., 38 : 795-798.

  • Echendu, C.A. (2004). Nutrient composition and functional properties of maiz bambara groundnut flour blends. Nig. J. Nutr. Sci., 25 : 18-22.

  • Erickson, M.D. and Frey, N. (1994). Property-enhanced oils in food application. Food Technologist, 48 : 63-68.

  • Firestone, D., Stier, R.F. and Blumenthal, M.M. (1991). Regulation of frying fats and oils. Food Technol, 45 : 90-94.

  • Gray, J.I. (1978). Measure of lipid oxidation oxidation, a review. J. American Oil Chemists Society, 59 : 117-118.

  • Grice, H.C. (1986). Safety evaluation of butylated hydroxytoluene (BHT) in the liver, lung and gastrointestinal tract. Food Chem. Toxicol., 24 : 1127-1130.

  • Gulla, S. and Waghray, K. (2012). Blending of oils: A case study on storage stability and sensory characteristics of a ready to eat extruded snack. J. Nutri., Ditetics & Food Sci., 2(1).

  • Jean, I.J., Work, R., Camire, M.E., Briggs, J., Barrett, A.H. and Bushway, A.A. (1996). Selected properties of extruded potato and chicken meat. J. Food Sci., 61 : 783-789.

  • Kalra, C.L., Sehgal, R.C., Nagender, A., Lal, M. and Berry, S.K. (1998). Preparation, quality standards and storage of Mathi- A traditional savoury product. J.Food Sci. Technol., 35(1):25-29.

  • Kartz, E.E. and Labuza, T.P. (1981). Effect of moisture activity of sensory crispness and mechanical deformation of snack food products. J. Food Sci., 46 : 403-409.

  • Kulkarni, S.G., Manan, J.K. and Shukla, I. C. (1994). Studies on Deep –fat fried sevian made from Rice Flour and colocasia. J. Food Sci. Technol., 31(3) : 207-210.

  • Labuza, T.P. and Schmidl, M.K. (1985). Shelf-life of food products. Food Technologist, 39(9) : 57-62, 64.

  • Lapuza, T.P. (1978). Moisture Relation of Foods by Duckworth RB, (Fd) Academic Press, London, 445.

  • Merchant, A. (2008). India: food processing industry. Complied by Swiss business hub India, p1-15.

  • Mishra, M., Singh, G. and Kumbhar, B.K. (2006). 20 beverage. Beverage and Food World Journal.

  • Patel, K.K., Liaquati, S.A., Khan, M.A. and Minz, P.S. (2013). Effect of carrot powder on quality of multipurpose flour based snack food. J. Agric. Engg., 50(1):27-33.

  • Pearson, D. (1976). Chemical analysis of foods. 7th Ed., London, Church Hill Livingstone 488-497. Specifications for Foods. Vol. 1, Toronto, Canada.

  • Pedreschi, F. (2009). Fried and dehydrated potato products, Advances in Potato Chemistry and Technology, pp. 319-337.

  • Ranganna, S. (1994). Handbook of Analysis and Quality Control for Fruits and Vegetable Products. II Edn. Chapter 19: Sensory Evaluation. Tata Mc Graw-Hill Publishing Co. N. Delhi.

  • Satier, R.F. (2001). The measurement of frying oil quality and authenticity; chapter in Frying: improving quality; book edited by Barry Rossell, Woodhead Publishing Limitaed & CRC Press LLC, p179.

  • Sen, S. and Sen, D.P. (1993). Oxidised fatty acid content of heat damaged frying oils and Indian deep fat fried products. J Oil Technologist Association India, 89-91.

  • Senthil, A., and Ravi, R. Bhat, K.K. and Seethalakshmi, M.K. (2002). Studies on quality of fried snacks based on blends of wheat flour and soya flour. Food Quality & Preference, 13 : 267-273.

  • Shih, F. and Daigle, K. (1999). Oil uptake properties of fried batters from rice flour. J. Agric. Food Chem., 47 (4) : 1611-1615.

  • Slattery, M.L., Banson, J., Curtin, K., Schaeffer, D. and Potter, J.D. (2000). Carotenoid and colon cancer. Am. J. Clin. Nutr., 71, 575-585.

  • Solomons, N.W. (2006). Vitamin A. In: Bowman B, Russell R, eds. Present Knowledge in Nutrition. 9th ed. Washington, DC: International Life Sciences Institute, 157-83.

  • Sondarva, T. (2017). The Savoury Snacks Market in India: A Thousand Billion Businesses. http://fmtmagazine.in, (accessed date, February 05, 2018).

  • Strange, E.D., Benedit, R.C., Smith, J.L. and Swift, C.E. (1977). Evaluation of rapid test for monitoring alterations in meat quality during storage. J. Food Protect, 40 (12) : 843-847.

  • Taoukis, P.S., Elmeskine, A. and Labuza, T.P. (1998). Moisture transfer and shelf-life of packaged foods. In J. H. Hotchkiss (Ed.), Food and packaging interactions. ACS symposium, Series no. 365, 19, 243-261.

  • Thakur, B.R. and Arya, S.S. (1990). Packaging requirement and stability of fried wheat snacks (Trisnacks). J. Fd. Si. Technol., 27(2) : 76-81.

  • Tiwari, U., Gunasekaran, M., Jaganmohan R., Alagusundaram, K. and Tiwari, B.K. (2011). Quality characteristics and shelf life studies of deep-fried snack prepared from rice brockens and legumes by-product. Food Bioprocess Technol, 4 : 1172-1178.

  • White, P.J. (1991). Methods for measuring changes in deep-fat frying oils. Food Technol., 45 (2) : 75-80.

  • Wichi, H.P. (1988). Enhanced tumor development by butylated hydroxyanisole (BHA) from the prospective of effect on forestomach and oesophageal squamous epithelium. Food Chem. Toxicol., 26 : 717-723.


Abstract Views: 214

PDF Views: 0




  • Deep Fat Fried Carrot Powder Incorporated Wheat, Rice and Gram Flour Based Snack Food

Abstract Views: 214  |  PDF Views: 0

Authors

Krishna Kumar Patel
Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), India
S. A. Liaquati
Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh (U.P.), India
Yashwant Kumar Patel
Department of Food Processing and Technology, Bilaspur University, Bilaspur (C.G.), India

Abstract


Storage studies of snack foods, developed from the three combinations of cereals (rice and wheat) flour, legume (gram) flour and vegetable (carrot) powder, were conducted in this research. These snack foods were packed in high density polyethylene (HDPE) and aluminum foil (AF) pouches and kept at ambient temperature (28±2°C) and relative humidity (65±2% RH). The shelf life of samples was analyzed on the basis of bio-chemical properties; moisture content (MC), free fatty acids (FFA), peroxide value (PV) and thiobarbutyric acid (TBA) at every 15 days of intervals along with sensorial characteristics for 90 days. The moisture content, FFA, PV and TBA were found to be increased linearly in both pouches during the storage. All parameters, except FFA (R2>0.62), were found to be correlated strongly (R2>0.88) with storage periods. The sample packed in AF pouches had superior quality than the samples packed in HDPE pouches. However, no consistent pattern was observed for sensorial characteristics. All samples were found acceptable after 90 days of storage.

Keywords


Snacks, Carrot Flour, FFA, PV, TBA, Storage.

References