Study of Hygienic practices of street food vendors in ... - Shiats.edu.in

The Allahabad Farmer Vol. LXVIII, January - 2013 No. 2Textural analysis is primarily concerned with measurement of the mechanicalproperties of food product as they relate to its sensory properties detected by humans.The textural property such as hardness of food product is the peak force of the firstcompression cycle necessary to attain a deformation. Different textural properties suchas hardness, firmness, cohesiveness, gumminess, chewiness and springiness could bedetermined by analyzing force deformation curves using a texture analyzer (Bourne,1982). Szczesniak (1995) reported that determination of gumminess is only valid forsemi solid foods. Uniform crispy texture is highly essential for a fried snack food. Aconsistent crispy texture along with the appetizing aroma and flavor of the deep fat friedfood increases its acceptability (Dagerskog, 1979).In order to enhance the nutritional status, sensory and textural properties, theincorporation of leafy vegetable powder in fried Indian snacks could be beneficial.Therefore, the objective of the study was to evaluate the sensory and texturalcharacteristics of extruded sev by incorporating spinach, curry, coriander and mint powder.MATERIALS AND METHODSThe study was conducted at the Food Processing Laboratory, Vaugh School ofAgricultural Engineering and Technology, Sam Higginbottom Institute of Agriculture,Technology & Sciences (Formerly Allahabad Agricultural Institute) Deemed to beUniversity, Allahabad - 211007, U.P., India in 2010.The spinach, curry, coriander and mint leaves were dried by micro wave oven andtray dryer. Four kg of rice flour was mixed with twenty four kg of gram flour (1:6) toprepare the multipurpose flour. The different combination of spinach (T 1-1%, T 2- 3%,T 3- 5%), curry (T 4-1%, T 5- 3%, T 6- 5%), coriander (T 7-1%, T 8- 3%, T 9- 5%) andmint (T 10-1%, T 11- 3%, T 12- 5%) were mixed with multipurpose flour. The water wasadded slowly to multipurpose flour and mixed thoroughly until the dough formation wascompleted. The dough mixture was extruded with the help of the extruder. The 500g ofthe extruded sev sample of each treatment was fried in soybean cooking oil (Saffola) at165 0 ± 2 0 C for 2 minutes. The deep fried extruded sev was packed and sealed in aluminiumfoil for sensory and textural analysis during storage.The twelve formulated extruded sev mixed with different contents of spinach, curry,coriander and mint powder were subjected to sensory evaluation such as colour, taste,aroma, flovour, texture, appearance and overall acceptability using a nine point hedonicscale (1 - dislike extremely, 2 - dislike very much, 3 - dislike moderately, 4 - dislikeslightly, 5 - neither like nor dislike, 6 - like slightly, 7 - like moderately, 8 - like very much13