![]() The oil uptake in fried rice crackers increased with increase in frying time but decreased with increase in frying temperature. The moisture content of deep fried rice crackers decreased with increase in frying temperature and frying time. In contrast, a∗ and b∗ values increased with increase in fish powder content. The color parameter, L∗ of fried rice crackers decreased with increase in fish powder content. The deep fried rice crackers mixed with fish powder tended to be lower in hardness, lower in expansion ratio and higher in bulk density in comparison to the control sample. ![]() The results showed that addition of fish powder content at 5, 10 and 15g/100g reduced the oil uptake by approximately 10, 14 and 22g/100g (db), respectively in comparison to the control without fish powder. Physico-chemical properties of fried rice crackers were studied as a function of fish powder content, processing conditions, frying temperature and frying time. ![]()
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