EFFECT OF INGREDIENTS AND PROCESSING CONDITIONS ON FAT-ABSORPTION ANDTEXTURE OF MYSOREPAK

The effects of process parameters and functional properties of the ing redients on fat absorption and Mysompak were studied. The results reve aled that the processing conditions. such as syrup strength, mixing ti me and temperature of the fat have considerable influence on fat absor ption and texture of Mysorepak. The type of fat suitable to impart the desirable texture was found to be a mixture of hydrogenated fat and l iquid oil. The fat absorption by cereal flours, such as maida, rice an d corn starch, was found to be less than that of besan (Bengalgram flo ur). Rice flour and com starch were not well suited for the preparatio n of Mysorepak. Refined wheat flour could be used in the preparation, but it imparted harder texture. The hardness of the product was found to be inversely proportional to the quantity of fat in the product. My sorepak, having a wide range of textural properties (hardness), could be prepared by altering process parameters and relative proportions of the ingredients. The product formulation and process parameters to ob tain Mysorepak having uniform texture and fat content, have been speci fied.