Evaluation of protein enriched snacks (fryums) from quality Protein Maize

Abstract

Fryums / Warrian (vadagam) are dehydrated sun dried dumplings and brittle like products. Warrian spelled in different ways as sandige, wadiya, wadian, vadiyan, barrian are popular food adjuncts. Two varieties of Maize (CO1 & HQPM 7) based fryums (maize vadagam) with different level of incorporation were developed and their quality evaluated. Fryums prepared with 100% rice flour were used as control and 100% maize flour fryums also exhibited excellent organoleptic score in both varieties of maize of flour (CO1 and HQPM 7). Fryums was prepared out of rice flour as control and whole CO1 (T1) and HQPM 7 (T2) maize flour and packaged in 200 gauge polyethylene bags (P1) and metallised polypropylene bags (P2) stored at room temperature for 9 months. The chemical changes during storage were evaluated and the data collected were statistically analysed. Linear and significantly (P < 0.01) increased values were observed from control to maize flour incorporated seasoning fryums for pH, product yield, bulk density, moisture, protein and fat contents. Significantly reverse trends were observed for hydratability, water absorption index and water solubility index. Results of sensory evaluation on 9 point hedonic scale showed appearance and colour, flavour, texture, crispness, after taste, maize flavour intensity and overall palatability were higher for HQPM 7 maize flour based fryums followed by CO1 maize based fryums.