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- W2005267717 abstract "“Sev,” savory prepared from chickpea flour is a popular snack item for its appealing flavor and texture. Mapping and positioning of market samples consisting different varieties like Small (S1, S2, S3), Medium (M1, M2, M3), and Big (B1, B2, B3, B4) were carried out using principal component analysis. Samples were subjected to sensory profiling resulting in small variety samples were crisper compared to other varieties. Texture measurement indicated breaking strength was higher in big variety samples. Color analysis showed significant difference in L*, a*, and b* values. Principal component analysis results indicated that S1 and S2 were associated with crispness, uniform texture, and typical fried oil aroma. Commercially available sev samples were significantly different in their quality parameters, which was indicated by the study. Study showed that small variety (S3) had the highest overall quality among all the samples, which also had high sensory scores for crispness." @default.
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- W2005267717 date "2014-10-20" @default.
- W2005267717 modified "2023-10-16" @default.
- W2005267717 title "Quality Mapping and Positioning of<i>Sev</i>—A Deep Fat Fried Snack" @default.
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- W2005267717 doi "https://doi.org/10.1080/10942912.2014.933238" @default.
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