STUDIES ON DEEP-FAT FRIED SNACKS FROM SOME CEREALS AND LEGUMES

Deep-fat fried products, prepared from cereals, legumes and their blen ds, are universally popular due to their desirable organoleptic profil e. Grain types differ in their chemical make-up and physicochemical pr operties, which may account for the differences in the oil content of the snacks. In addition, the frying medium also plays an important rol e in the oil pick-up during deep-fat frying. This work attempts to cor relate these parameters with the oil content in a traditional Indian e xtruded and deep-fat fried product, sev, using flours from rice, wheat , amaranth, chickpea, cowpea, black gram and green gram. No correlatio n between the proximate constituents (water-holding capacity and oil-h olding capacity) and the oil content of the fried sev was seen. Oil co ntent in sev was minimum when fried in cottonseed oil. (C) 1998 SCI.