Browsing by Author "Huq, M. M."

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    Evaluation of The Effect of Temperature For Ready to Eat Deep Fried Ethnic Snacks Aluchure Made By Using Potato Starch- Chick Pea’s Flour-Rice Flake And Pea Nut
    (Daffodil International University, 2014-07-01) Hossain, Md Bellal; Huq, M. M.; F Hoque, KM; Akter, Jeasmin; Goon, S.
    aluchure is an ethnic ready to eat complementary snacks and produced in large quantities in Bangladesh, which are one of the major sources of protein, fat, fiber and carbohydrate respectively. The study was proposed on developed high energy complementary snacks from the blends of chick pea flour and potato starch using deep fried cooking. Cultivars of chick pea was selected and milled into flours. Using the response surface methodology, the blends of potato starch and cowpea flours at 70:30 was prepared batter for aluchure noodles using mechanical press type extrusion machine. The suitable hardness of aluchure fried at 170° C for 40 min as compared to higher temperature (180°C) and highest mean sensory scores for color (7.14), fried odor (7.21) and overall quality (7.21). The study showed that frying of aluchure up to 180 oC level for 40 min was the best sensory acceptability. The deep frying temperature affected the recovery of batter noodles (p<0.001) may be due to higher starch in case of sample frying at 170 and 180°C. Also the study revealed that fried cooking parameters used in this study significantly affected the frying parameters (p<0.05).