DEEP FAT-FRIED SNACKS FROM BLENDS OF SOYA FLOUR AND CORN, AMARANTH AND CHENOPODIUM STARCHES

This work reports on the oil content of fried noodle-like products pre pared from a blend of soya flour and starch in ratios ranging from 80: 20 to 20:80 of soya flour:starch. Three starches differing in their am ylose content, namely corn, Chenopodium quinoa and Amaranthus panicula tus, were chosen for the study. The oil content in fried products decr eased with increased starch content. The extent of decrease was observ ed to be correlated to the amylose content. The advantage of newer foo d sources, such as Amaranthus paniculatus and Chenopodium quinoa, is t hus indicated. Copyright (C) 1996 Published by Elsevier Science Ltd.