Abstract
The effects of moisture content of batter, air integration in batter, and temperature of tray dryer were studied on hardness, whiteness index, water absorption capacity, and oil uptake ratio of black gram nugget (bori), and it was optimized using response surface methodology. The optimized conditions were: moisture content 67.01 %, air incorporation 21.68 % (v/v) of batter and 60 °C temperature required to attain maximum whiteness index of 81.21, water absorption capacity 41.86 ml/min, minimum hardness value 44.59 N and oil uptake ratio 14 % of nuggets. Optimized black gram nuggets' carbohydrate, protein, fat, and ash contents were 65.49 %, 25.70 %, 1.45 %, and 1.87 %. HPLC analysis showed the presence of different antioxidants in it. The optimized black gram nuggets' color, texture, porosity, and diameter changes during cooking indicated good quality.
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