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- W2054152727 abstract "Purpose – The purpose of this paper is to investigate the effect of incorporation of selected additives on fat uptake and sensory quality of two traditional deep fried snacks.Design/methodology/approach – A wheat‐based snack Diamond cuts, and a rice and gram‐based spicy snack Kodbale, were chosen. The products were prepared by incorporating to the dough, 0.2, 0.5, 0.75 and 1.0 per cent of 11 different additives like gum acacia, gum Tragacanth, Methylcellulose, Gaur Gum, Pectin, Gum Karaya, Gum Carageenan, Xanthan Gum, Gum Gellan, Seafoam and Beligara. Products were evaluated for sensory attributes and fat uptake was estimated by soxhlet extraction.Findings – Results indicated that average fat uptake in Diamond cuts and Kodbale was 28.00 and 30 per cent, respectively. In Diamond cuts, while addition of additives did not alter fat uptake remarkably, a slight decrease in the case of gum Tragacanth (0.2 per cent) and Gaur Gum and Gum Carageenan (0.75 per cent) was observed. Statistical analysis of sensory att..." @default.
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- W2054152727 date "2008-05-23" @default.
- W2054152727 modified "2023-09-25" @default.
- W2054152727 title "Effect of additives on fat uptake and sensory quality of deep fried foods" @default.
- W2054152727 cites W1999226743 @default.
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- W2054152727 doi "https://doi.org/10.1108/00346650810871902" @default.
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