✦ LIBER ✦
Studies on Reduction in Oil Content in Deep-Fat Fried Legume Based Snack Using Carboxymethyl Starch (CMS)
✍ Scribed by Bhattacharyya, D. ;Chhaya, P. N. ;Singhal, R. S. ;Kulkarni, P. R.
- Book ID
- 102465322
- Publisher
- John Wiley and Sons
- Year
- 1995
- Weight
- 329 KB
- Volume
- 97
- Category
- Article
- ISSN
- 0931-5985
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✦ Synopsis
The need t o rctluce fat c o n t e n t in d e e p fat fricd foods is acutel) fclt worldaide d u e to health a\sociatcd problems of high fat intake. Scv. a deep frierl lcguinc based exti-uded savoury snack i s a verv popular snack i n thc Indian sub-continent. Incorporation of carhoxvrncthyl st;irch (CMS) W'IS found t o reduce t h c oil content in dccp t a t fricd scv. CMS testcd lor t h i s piii-pu\c was prepared f r o m corn starch a n d waxy a m a r a n t h \larch tJcst resilllts u e r c obtained with C'MS prepared f r o m c o r n starch