Food and Bioprocess Technology

, Volume 4, Issue 7, pp 1172–1178

Quality Characteristic and Shelf Life Studies of Deep-Fried Snack Prepared from Rice Brokens and Legumes By-Product

  • Uma Tiwari
  • Mary Gunasekaran
  • R. Jaganmohan
  • K. Alagusundaram
  • B. K. Tiwari
Original Paper

DOI: 10.1007/s11947-009-0219-6

Cite this article as:
Tiwari, U., Gunasekaran, M., Jaganmohan, R. et al. Food Bioprocess Technol (2011) 4: 1172. doi:10.1007/s11947-009-0219-6

Abstract

Legumes and cereal by-product flours were formulated into six of deep-fried snacks, which were evaluated for their physicochemical and sensory properties. Shelf life was analyzed for chemical parameters including: moisture gain, free fatty acid (FFA), and peroxide value (PV) at time intervals of 5 days along with organoleptic evaluation at the beginning and after 5, 10, 15, 20, 25, and 30 days of storage at room temperature (29 ± 2.0 °C) and relative humidity (67 ± 2.5%). A strong negative correlation (−0.83) was observed between the bulk density and the expansion ratio of the products. During storage moisture gain, FFA and PV increased linearly (R2 > 0.92). The results of organoleptic evaluation of all six fried snacks showed that there was no consistent pattern for sensory attributes. The maximum shelf life of the products was 24 days under the storage conditions studied.

Keywords

By-productsFree fatty acidPeroxide valueSnacks

Copyright information

© Springer Science + Business Media, LLC 2009

Authors and Affiliations

  • Uma Tiwari
    • 1
  • Mary Gunasekaran
    • 1
  • R. Jaganmohan
    • 2
  • K. Alagusundaram
    • 2
  • B. K. Tiwari
    • 2
  1. 1.Department of Home ScienceMadras UniversityChennaiIndia
  2. 2.Pulse Processing DivisionIndian Institute of Crop Processing TechnologyThanjavurIndia