Abstract
A study was carried out to examine the quality parameters of commercially available popular deep-fried snack-Mu- rukku. Eight samples (four spicy and four salty) of most commonly consumed deep-fried snacks in India, viz., murukku (an extruded strands-like product made from the mixture of rice flour and black gram dhal flour) were analyzed for moisture, oil content, CIE instrumental color (L*a*b*), instrumental texture measurement (breaking strength of murukku strands), aroma finger printing by electronic nose and sensory quality. Quantitative descriptive analysis (QDA) and results showed that sample ‘A’ had highest acceptance and sample D lowest acceptance scores. The results indicated that significant variations were observed in moisture content (2.21 - 3.35%), oil content (30.10 - 34.61%) and textural parameters. Electronic nose technique was found useful in fingerprinting the aroma pattern of market samples in a short time. Descriptive sensory profiling coupled with principal component analysis showed the interrelationship among and between sensory, instrumental, chemical parameters.
Highlights
The Webster’s new ninth collegiate dictionary defines the noun “snack” as a light meal, food eaten between regular meals, food suitable for snacking and the verb snack refers as to “eat a snack” [1] Many researchers define snack food as “food eaten between regular meals”
The results indicated that significant variations were observed in moisture content (2.21% - 3.35%), oil content (30.10 - 34.61%) and textural parameters
Electronic nose technique was found useful in fingerprinting the aroma pattern of market samples in a short time
Summary
The Webster’s new ninth collegiate dictionary defines the noun “snack” (first recorded use, 1757) as a light meal, food eaten between regular meals, food suitable for snacking and the verb snack refers as to “eat a snack” [1] Many researchers define snack food as “food eaten between regular meals”. Health-driven consumers demand for healthy, low fat, low-calorie, organic, fiber-rich, vitamin, mineral fortified snacks, while others demand for diverse taste and flavor profiles to quench their indulgent carvings. Texture profile and consumer acceptability of defatted soy flour substituted Indian snacks like Murukku, Nankhatai and Mysore pak was reported [3]. They observed that there is no significant effect on the breaking strength of Murukku upon the addition of 25% defatted soy meal with chick pea having sensory overall quality at acceptable level for all the products. Acceptability and stability of crude palm oil (CPO) in a number of traditional Indian foods like Murukku, suji halwa, upma, and cake was reported [4]. This present research objectives were 1) to profile the murukku samples sensorily along with their other physico-chemical quality parameters; 2) to extablish the correaltion between the various qualiy parameters and sensory profile; 3) positining of murukku samples by employing principal componet analysis (PCA) to study their underlying relationships between sampleas and attributes
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