No abstract

Response surface methodology (RSM) was used to investigate the influence of 3 important independent processing variables–batter concentration (36% to 44%), frying temperature (160 °C to 200 °C), frying time (180 to 300 s)–on the various quality characteristics of the fried chickpea batter balls called boondi. Instrumental color parameters L, a b, and tan‐1(b/a), oil content, and sensory attributes like color, oily appearance, uniformity of boondi, crumbliness, and overall quality (OQ) were measured and used as response variables. The effects of the processing variables of frying were studied by adopting a standard Central Composite Rotatable (CCR) experimental design. The response variables were fitted to predictive quadratic polynomial models using multiple regression. Applying the desirability function analysis (DFA), optimal‐quality boondi was obtained with a maximum overall quality score of 12.7 on a 15‐cm quantitative descriptive analysis (QDA) scale, when the batter concentration, frying temperature, and frying time were 40.4%, 182 °C, and 240 s, respectively.

sample, using relative peak heights from a GLC curve to follow changes in oil composition with maturity.The ratio of octanal to decanal in grapefruit oils has been suggested as a quality index. Kesterson et al. (1971) reported ratios of 1:l.l to 1:1.4 for white grapefruit oil and ratios of 1.2:l to 1.3:l for red grapefruit oil. A later study (Braddock and Kesterson, 1976) indicated that the ratio was greater than 1 in a white grapefruit oil sample. The ratio we found was about 1.2:l.Several of the identified compounds were part of mixtures and/or present in quantities too small to be accurately quantitated. Nootkatone eluted as small, broad peak with a very long retention time (95 min) and could not be integrated accurately. Only the peak for one mixture (myrcene and sabinene) was sufficiently large and sufficiently well resolved from surrounding peaks to make integration possible. The response factor for the sabinene-myrcene peak was determined from that of myrcene only in the synthetic mixture.In other cases, adjustments had to be made for accurate quantitation. Sufficient quantities of chromatographically pure P-elemene were not available to allow us to determine its response factor; so its corrected weight percent is based on the response of 0-copaene. The response factor for citral (containing 51% geranial) was used as that for geranial, and the corrected weight percentage of geranial is based on the percentage of geranial present in the citral sample.Thus, we quantitated 19 major components of a typical Florida white grapefruit oil by a procedure involving GLC without preliminary separation steps that uses response factors and corrects for the presence of nonvolatiles. Only few comparisons could be made, but our results are similar to previously reported values. We quantitated ten com-J. Agric. Food Chem., Vol. 26, No. 6, 1978 Susheelamma, Rao ponents not previously quantitated, including octyl and neryl acetates. These esters were reported by Moshonas (1971) to be two of the major carbonyl flavor components present in grapefruit oil.An arabinogalactan type of polysaccharide has been isolated from black gram by extracting the meal with aqueous 10% (w/v) trichloroacetic acid and precipitation with acetone. Reprecipitation and dialysis gave an ultracentrifugally homogeneous preparation with a high molecular weight (ca. 144 000) as determined by gel filtration through Bio-Gel P-200. Aqueous dispersions possessed high viscosity around pH 5-7 which decreased with increase in temperature.Black gram (Phaseolus mungo) has been the traditional choice among the common grain legumes as an essential ingredient of some of the most popular and typical Indian breakfast foods which possess a characteristic soft, spongy texture and are made out of leavened mixtures of the legume and cereals (usually rice). A noteworthy feature of batters containing this legume is their high viscosity ascribed to the presence in it of a mucilagenous principle that is also held to be responsible for the gas-holding and dough-raising qualit...

Batters made from Chickpea (Cicer arietinum L.) flour and containing 36-44% solids were used to prepare a spherically shaped deep fat-fried snack called boondi. The physical properties, such as colour and bulk density, chemical constituents such as moisture and fat content, and crispness were determined as was the sensory profile. Commercial samples of this popular snack were analyzed in a similar way. Boondi prepared with 40% solids in the batter had more desirable qualities such as uniformity, crispness and fried gram aroma. Those prepared from batters <40% solids were more porous, oily and less uniform in shape and gave rise to tear drop shaped boondi. At >40% concentration of solids boondi were more firm and less porous with a slight sandy note although the fat content was low. Principal component analysis revealed that among the six commercial samples three samples were found to be close to optimal quality while the other three were less satisfactory. Positive correlations were found for porosity, oily notes and fat content and negative correlations for firmness.

A surface-active principle of the nature of a globulin and an arabogalactan type polysaccharide have been shown to occur in the black gram. The polysaccharide does not exhibit surface activity, but confers thermal stability on the foam formed by the protein and prevents its disruption by heat. Together, these two components appear to be responsible for the characteristic soft, spongy texture of leavened foods containing the legume.