The quality of refined groundnut oil, as affected by frying Poori, was assessed with respect to two types of frying operations viz., continuous frying and intermittent frying. Continuous frying was carried out consistently for 8 h, whereas intermittent frying was performed for 2 h everyday for 4 days for a total of 8 frying hours. The purpose of the study was to compare the level of deterioration that occurred during the two operations. Among the parameters studied, peroxide value (11.3±0.26 meqO 2 /kg), anisidine value (172.4±2.71), diene value (1.57±0.095), oxidized fatty acid (2.6±0.17%) and viscosity (103.8±2.5 mPa s −1 ), were found to be higher after 8 h due to intermittent frying. The corresponding values 4.9±0.15, 133.3±0.49, 0.811±0.04, 0.38±0.023 and 81.8±2.02 were observed in continuous frying. Parameters such as iodine value, unsaturated fatty acids, saponification value and smoke point decreased significantly (P<0.5) due to intermittent frying. Results showed that intermittent frying caused more quality degradation to GNO than continuous frying.

Roasted groundnut seeds, amaranth and dates pulp formed the center filling which was coated with sugar, breadings, desiccated coconut and roasted Bengalgram flour (BGF) to get 4 coated snacks. Physicochemical characteristics, microbiological profile, sorption behaviour and sensory quality of 4 coated snacks were determined. Centre filling to coating ratio of the products were in the range of 3:2-7:1, the product having BGF coating had the thinnest coating. Center filling had soft texture and the moisture content was 10.2-16.2% coating had lower moisture content (4.4-8.6%) except for Bengal gram coating, which had 11.1% moisture. Sugar coated snack has lowest fat (11.6%) and protein (7.2%) contents. Desiccated coconut coated snack has highest fat (25.4%) and Bengal gram flour coated snack had highest protein content (15.4%). Sorption studies showed that the coated snack had critical moisture content of 11.2-13.5%. The products were moisture sensitive and hence require packaging in films having higher moisture barrier property. In freshly prepared snacks coliforms, yeast and mold were absent. Mesophillic aerobes count did not show significant change during 90 days of storage at 27°C and 37°C. Sensory analysis showed that products had a unique texture due to combined effect of fairly hard coating and soft center. Flavour and overall quality of all the products were rated as very good.

Different forms of bread enriched with millets (composite breads) are being tried, to improve the nutritive quality of the bread. In the present study, one of the traditional millets of south India, Finger millet (Ragi), was mixed with whole wheat flour and fermented with lactic acid bacteria (LAB) as well as Baker's yeast. The composite breads were evaluated for physical, nutritional and shelf life properties, and compared with the commercially available white bread. The nutritive content of both the types of composite bread were superior to the commercially available white bread, serving as a rich source of calcium (296%mg as against 40%mg in white bread). They also showed better shelf-life due to their lower gluten and moisture content. Finger millet-whole wheat composite bread fermented with Baker's yeast had higher Vitamin B group (1.09% mg) compared to the same fermented using LAB (0.40% mg) and the white bread (0.15% mg). This study attempted to formulate alternative and healthy bread making without use of chemicals associated with modern bread baking.