Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter

Shrikant Baslingappa Swami, Department of Plantation Crops and Processing, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya
Susanta Kumar Das, Department of Agricultural and Food Engineering, Indian Institute of Technology
Biswajeet Maiti, Department of Mechanical Engineering, Indian Institute of Kharagpur

Abstract

In this paper the texture profile analysis for the cooked Bori nuggets (traditional Indian food) prepared from black gram batter having different initial moisture content of 62 to 72% (wb) and air incorporation of 14.14 to 18.12% (v/v) is discussed. The initial moisture content and the volume of air incorporation into the batter had significant effect at either 5% or 1% level of significance on the springiness, chewiness, hardness, cohesiveness and gumminess of the cooked nuggets. The optimum initial moisture content of 65.10 to 67.15% (wb) in the batter and air incorporation of 15.91 to 17.23% (v/v) in it are recommended in obtaining the maximum and minimum levels of the response quality parameters. The optimum values of these response parameters would be 0.453, 12.22, 60.31 N, 0.36 and 22.36 for springiness, chewiness, hardness, cohesiveness, and gumminess, respectively.

Submitted: October 29, 2006 · Accepted: September 8, 2007 · Published: October 25, 2007

Recommended Citation

Swami, Shrikant Baslingappa; Das, Susanta Kumar; and Maiti, Biswajeet (2007) "Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter," International Journal of Food Engineering: Vol. 3 : Iss. 5, Article 10.
DOI: 10.2202/1556-3758.1155
Available at: http://www.bepress.com/ijfe/vol3/iss5/art10

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