CSIR-Central Food Technological Research Inst., Mysore 570020, Karnataka, India.
J Food Sci. 2018 Mar;83(3):648-660. doi: 10.1111/1750-3841.14052. Epub 2018 Feb 6.
Dispersions having chickpea (37%, 40%, and 43%, w/w) and gum arabic (0%, 1%, 2%, 3%, 4%, and 5%, w/w) solids were prepared. These dispersion droplets were fried, and the physical, sensory, and microstructural characteristics of the fried products were determined. The oil content in the fried snack decreased up to 20.3% when the level of chickpea and/or gum in the dispersions was increased. The compression curve for fried snack showed 5 major zones and exhibited the failure phenomenon. Failure force (6.5 to 11.4 N) increased with chickpea flour in the dispersions. Fracture strain (12.0% to 19.5%) indicated that all the fried samples were soft-crisp products. An increase in chickpea flour concentration offered an ovoid/oblong shape of dispersion droplets while falling to oil, and changed the spherical shape of the fried snack. The near-spherical product could be obtained by using 37% chickpea flour containing 0 to 2% of gum arabic, or with the 40% and 0 to 1% combinations. The hue or dominant wavelength increased from 578.5 nm (flour) to 581.0 to 582.7 nm (product) indicating a shift toward red coloration. A porous microstructure with scattered small cavities and large vacuoles of the fried snack were observed; big vacuoles were located in the inner portion of the fried product. The cells were divided into closed and open cells and were characterized by image analysis. The air cells usually had an elliptical shape with varying sizes; the cell wall thickness was between 12 and 80 μm. An artificial neural network (ANN) structure of 2-9-2 was developed for the prediction of sensory overall acceptability and oil content of the fried snack.
Chickpea flour is used in several food preparations. The addition of gum arabic affects the textural and structural characteristics, and the sensory acceptance; the fried dispersion droplets have a lower fat content when gum arabic is used compared to samples fried without the addition of gum arabic. The fried dispersion droplets change their shape with the level of the ingredients used in the dispersion.
制备了含有鹰嘴豆（37%、40%和 43%，w/w）和阿拉伯胶（0%、1%、2%、3%、4%和 5%，w/w）固体的分散体。将这些分散液滴油炸，并确定油炸产品的物理、感官和微观结构特性。随着分散体中鹰嘴豆和/或阿拉伯胶水平的增加，油炸小吃中的油含量降低了 20.3%。油炸小吃的压缩曲线显示了 5 个主要区域，并表现出失效现象。随着分散体中鹰嘴豆粉的增加，破坏力（6.5 至 11.4 N）增加。断裂应变（12.0%至 19.5%）表明所有油炸样品均为酥脆产品。鹰嘴豆粉浓度的增加为分散液滴下落至油中提供了卵形/长圆形形状，并改变了油炸小吃的球形形状。通过使用含有 0 至 2%阿拉伯胶的 37%鹰嘴豆粉，或使用 40%和 0 至 1%的组合，可以获得近球形的产品。产品的色调或主波长从 578.5nm（面粉）增加到 581.0 至 582.7nm（产品），表明颜色向红色偏移。观察到油炸小吃具有多孔的微观结构，散布着小空腔和大空腔；大空腔位于油炸产品的内部。通过图像分析将细胞分为封闭细胞和开放细胞，并对其进行了特征描述。气穴通常为椭圆形，大小不一；细胞壁厚度在 12 至 80μm 之间。为了预测油炸小吃的感官整体可接受性和油含量，开发了一个 2-9-2 的人工神经网络（ANN）结构。
鹰嘴豆粉用于多种食品的制备。阿拉伯胶的添加会影响质地和结构特性，以及感官接受度；与未添加阿拉伯胶的样品相比，添加阿拉伯胶的油炸分散液滴的脂肪含量较低。随着分散体中所用成分水平的变化，油炸分散液滴的形状发生变化。
