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Vol. 9, Special Issue 8 (2020)

Effect of hydrocolloids on microstructural properties of traditional snacks products

Author(s):
Nikhil Solanke and Dr. Pradip Pawar
Abstract:
The purpose of this research is to study the effect of gaur gum and gum arabic on microstructure of the traditional snacks product. In this research raw material used as polished and unpolished black gram and chickpea for preparation of snacks products i.e. chakali and sev. By application of central composite rotatable design (CCRD) on gaur gum and gum arabic got optimized sample for preparation of snacks product. Scanning electron microscopy (SEM) used for study the internal structure of the snacks product. In microstructure study before and after frying results are interpreted with chakli and sev sample and observed the thin layer and smooth surface binding with starch and protein along with less oil absorption by the change in internal structure of snacks product.
Pages: 112-115  |  512 Views  63 Downloads
How to cite this article:
Nikhil Solanke and Dr. Pradip Pawar. Effect of hydrocolloids on microstructural properties of traditional snacks products. The Pharma Innovation Journal. 2020; 9(8S): 112-115.

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