Journal of Food Processing & Technology

Development and evaluation of low fat fried value added traditional snacks

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Monika Mathur and Raj Bala Grewal

Posters: J Food Process Technol

Abstract:

Deep Fried snacks are popular and relished very much by the people of all age group but these contain high levels of fat. These snacks can be different in shape, size and composition and can be eaten between the two principle meals. Hence, an attempt was made to reduce fat content of selected deep fried snacks using Gum Acacia. Process was standardized to decrease fat content of popular Indian fried snacks viz. samosa, matar, pakora, sev, gujia, suhali. These snacks were assessed for proximate composition, water activity, physical and sensory characteristics. No change in ?L? values of Suhali and Pakora was found with use of gum acacia, ?L? values for Samosa, Matar, Gujia and sev increased with increase in concentration. Application of lower concentration of Gum Arabic (Gum Acacia) had no effect on the hardness of products, where as hardness of all products increased at higher concentration. No change in ?L? values of Suhali and Pakora was found with use of gum acacia, ?L? values for Samosa, Matar, Gujia and sev increased with increase in concentration. Application of Gum Acacia decreased the fat content of these snacks; higher the concentration of Gum Acacia more was the reduction and less was the fat absorption. These snacks were adjudged ?liked very much? by the judges in terms of colour and appearance, aroma, taste and texture. These snacks contained 2.3-30.3g moisture, 6.2- 16.7g protein 13.1-17.1g fat, 0.86-2.60g ash, 0.60-2.8g fiber, 64-75g carbohydrate and 450-479 Kcal per 100g. The water activity of these snacks ranged from 0.16 to 0.77. The results of the study indicate that Gum Acacia can be used to reduce the fat content of fried snacks without adversely affecting the physical and sensory characteristics of these value added snacks.