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Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter
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Shrikant Baslingappa Swami
Veröffentlicht/Copyright:
25. Oktober 2007
In this paper the texture profile analysis for the cooked Bori nuggets (traditional Indian food) prepared from black gram batter having different initial moisture content of 62 to 72% (wb) and air incorporation of 14.14 to 18.12% (v/v) is discussed. The initial moisture content and the volume of air incorporation into the batter had significant effect at either 5% or 1% level of significance on the springiness, chewiness, hardness, cohesiveness and gumminess of the cooked nuggets. The optimum initial moisture content of 65.10 to 67.15% (wb) in the batter and air incorporation of 15.91 to 17.23% (v/v) in it are recommended in obtaining the maximum and minimum levels of the response quality parameters. The optimum values of these response parameters would be 0.453, 12.22, 60.31 N, 0.36 and 22.36 for springiness, chewiness, hardness, cohesiveness, and gumminess, respectively.
Published Online: 2007-10-25
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter
- Proximate Composition of the Apple Seed and Characterization of Its Oil
- Contrasting Temperature Profile Development in Three Domestic Pressure Canners Operated without Venting
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Schlagwörter für diesen Artikel
cooking quality;
optimization;
sun drying;
pulse based nuggets;
textural profile analysis
Artikel in diesem Heft
- Article
- Effect of Moisture Content on the Physical Properties of Fibered Flaxseed
- Sweet Bread Produced by the Lactic Acid Bacteria L. brevis and the Yeast S. cerevisiae
- Application of Desiccant Technology for Concentrating Liquid Foods - Experimental Investigation
- Adsorption Characteristics of Anthocyanins from Purple-fleshed Potato (Solanum tuberosum Jasim) Extract on Macroporous Resins
- A Non-Contact Computer Vision Based Analysis of Color in Foods
- Dynamic Effect in High Pressure Microbe Inactivation
- Study of the Influence of Product and Process Variables in the Salting and Post-salting Stages of PSE Thawed Hams
- Drying Behaviour and Energy Requirement for Dehydration of White Onion Slices
- Moisture Sorption Isotherms of Osmotically Dehydrated Sweet Pepper
- Sensitivity Analysis of a CFD Modelling System for Airflow and Heat Transfer of Fresh Food Packaging: Inlet Air Flow Velocity and Inside-Package Configurations
- Strength and Elastic Properties of Cassava Tuber
- Optimization of Carotenoid Production by Aspergillus Carbonarius in Submerged Fermentation Using a Response Surface Methodology
- Shorter Communication
- The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods
- Sorption Isotherms of Granny Smith Apples Hot-Air Dried and Texturized by "Controlled Sudden Decompression to the Vacuum"
- Physicochemical Properties of the Josapine Variety of Pineapple Fruit
- Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter
- Proximate Composition of the Apple Seed and Characterization of Its Oil
- Contrasting Temperature Profile Development in Three Domestic Pressure Canners Operated without Venting
- Critical Review
- Influence of Product-entrapped Air and Venting on Lethal Effect in Model Domestic Pressure Canner Studies
