Effect of coating of hydrocolloids on chickpea (Cicer arietinum L.) and green gram (Vigna radiata) splits during deep fat frying
2013
S. Phule, Asmita | S. Annapure,Uday
Deep-Frying is one of the most widespread methods of food processing. Cereals and pulses are being extremely used for the manufacture of fried foods all over the world. Due to the consumer awareness, the trend has shifted to low fat fried foods. There are various approaches to reduce fat content of fried foods. One of which is the use of hydrocolloids. In the present study, two selected hydrocolloids viz CMC (Carboxymethyl cellulose) and HPMC (Hydroxypropyl methylcellulose) were coated on Chickpea and Green gram splits in order to evaluate their effect on moisture retention and reduction in oil absorption in these pluses during deep fat frying. Coating of hydrocolloids was achieved using different concentrations (0.5, 1 and 2%), in aqueous solutions for different time of dipping (1, 3 and 5min) to check its effect on quality parameters. Chickpea and Green gram splits were soaked in water for 300min and 180min respectively. Frying was carried out at 170°C for 2min. Coating of hydrocolloids has been proved effective in oil reduction with better organoleptic qualities. Better reduction in oil was found with CMC for 5min (0.5%) and with HPMC for 3min (1%) of dipping. Fried splits were subjected for various analysis. HPMC is having better reduction in oil absorption than CMC during green gram processing. CMC found to be better oil reduction content in chickpea than green gram splits.
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