Screening of different hydrocolloids for improving the quality of fried papad

Abstract

Papads prepared from cereals, legumes and combinations thereof are India s contribution to the international menu. They are specially relished as snacks in fried form. In the present study hydrocolloids amounting to 0.25‐1.00% of fried papads prepared from black gram were investigated. The hydrocolloids chosen were guar gum, carrageenan, carboxymethyl cellulose, hydroxypropylmethyl cellulose, gum tragacanth, gum karaya, gum ghatti and gum arabic. It was observed that carboxymethyl cellulose was the most effective in increasing the diametrical expansion of the papads at a concentration of 1.00%, while gum arabic at 1.00% caused a maximum reduction in oil content (26.19% as compared to control). Gum tragacanth at 0.5% gave the best texture, measured as crispness using Steven's LFRA texturimeter.

Reduction of oil absorption in rice flour‐based snack by the incorporation of hydrocolloids

“…Likewise for Pullulan, the oil absorption of RF snack at 2, 4, and 6 min was 33.80%, 40.95%, and 44.47%, respectively. Similar reports stated the reduction of oil absorption by the addition of gellan gum in sev (Bajaj & Singhal, 2007), carboxymethyl cellulose in fried papads (Patil et al, 2001). The moisture content of gellan gum incorporated RF snacks fried at 2, 4, and 6 min are found to be 6.71%,3.97%, and 1.20%, respectively.…”

Reduction of oil absorption in rice flour‐based snack by the incorporation of hydrocolloids

“…Likewise for Pullulan, the oil absorption of RF snack at 2, 4, and 6 min was 33.80%, 40.95%, and 44.47%, respectively. Similar reports stated the reduction of oil absorption by the addition of gellan gum in sev (Bajaj & Singhal, 2007), carboxymethyl cellulose in fried papads (Patil et al, 2001). The moisture content of gellan gum incorporated RF snacks fried at 2, 4, and 6 min are found to be 6.71%,3.97%, and 1.20%, respectively.…”

Production of low-fat shrimps by using hydrocolloid coatings

“…As the gum concentration increased, the moisture content increased, while the oil content decreased. Holikar et al 2005;Patil et al 2001;Sakhale et al 2011 have also reported the similar trend in various types of fried food products treated with hydrocolloids. The results indicate that 1.5 % tragacanth had most effective on reduction moisture loss of shrimps during deep-fat frying.…”

Thermal Stability and Fat Uptake of Fried Zucchini (Cucurbita pepo) Cuttings Coated with Apricot Gum

“…Furthermore, the use of guar gum is reported to decrease the oil content of fried sev by 9% [24] and fried papad by 16% [25]. Thus, the reduction of oil uptake by the hydrocolloids depends on several factors, including the type of food matrix.…”

Reduction of oil absorption in rice flour‐based snack by the incorporation of hydrocolloids

“…Likewise for Pullulan, the oil absorption of RF snack at 2, 4, and 6 min was 33.80%, 40.95%, and 44.47%, respectively. Similar reports stated the reduction of oil absorption by the addition of gellan gum in sev (Bajaj & Singhal, 2007), carboxymethyl cellulose in fried papads (Patil et al, 2001). The moisture content of gellan gum incorporated RF snacks fried at 2, 4, and 6 min are found to be 6.71%,3.97%, and 1.20%, respectively.…”

Production of low-fat shrimps by using hydrocolloid coatings

“…As the gum concentration increased, the moisture content increased, while the oil content decreased. Holikar et al 2005;Patil et al 2001;Sakhale et al 2011 have also reported the similar trend in various types of fried food products treated with hydrocolloids. The results indicate that 1.5 % tragacanth had most effective on reduction moisture loss of shrimps during deep-fat frying.…”

Thermal Stability and Fat Uptake of Fried Zucchini (Cucurbita pepo) Cuttings Coated with Apricot Gum

“…Furthermore, the use of guar gum is reported to decrease the oil content of fried sev by 9% [24] and fried papad by 16% [25]. Thus, the reduction of oil uptake by the hydrocolloids depends on several factors, including the type of food matrix.…”

Reduction of oil absorption in rice flour‐based snack by the incorporation of hydrocolloids

“…Likewise for Pullulan, the oil absorption of RF snack at 2, 4, and 6 min was 33.80%, 40.95%, and 44.47%, respectively. Similar reports stated the reduction of oil absorption by the addition of gellan gum in sev (Bajaj & Singhal, 2007), carboxymethyl cellulose in fried papads (Patil et al, 2001). The moisture content of gellan gum incorporated RF snacks fried at 2, 4, and 6 min are found to be 6.71%,3.97%, and 1.20%, respectively.…”

Production of low-fat shrimps by using hydrocolloid coatings

“…As the gum concentration increased, the moisture content increased, while the oil content decreased. Holikar et al 2005;Patil et al 2001;Sakhale et al 2011 have also reported the similar trend in various types of fried food products treated with hydrocolloids. The results indicate that 1.5 % tragacanth had most effective on reduction moisture loss of shrimps during deep-fat frying.…”

Thermal Stability and Fat Uptake of Fried Zucchini (Cucurbita pepo) Cuttings Coated with Apricot Gum

“…Furthermore, the use of guar gum is reported to decrease the oil content of fried sev by 9% [24] and fried papad by 16% [25]. Thus, the reduction of oil uptake by the hydrocolloids depends on several factors, including the type of food matrix.…”