Skip to content
Licensed Unlicensed Requires Authentication Published by De Gruyter October 25, 2007

Texture Profile Analysis of Cooked Sun Dried Nuggets (Bori) Prepared with Different Levels of Moisture Content and Percent Air Incorporation in Its Batter

  • Shrikant Baslingappa Swami , Susanta Kumar Das and Biswajeet Maiti

In this paper the texture profile analysis for the cooked Bori nuggets (traditional Indian food) prepared from black gram batter having different initial moisture content of 62 to 72% (wb) and air incorporation of 14.14 to 18.12% (v/v) is discussed. The initial moisture content and the volume of air incorporation into the batter had significant effect at either 5% or 1% level of significance on the springiness, chewiness, hardness, cohesiveness and gumminess of the cooked nuggets. The optimum initial moisture content of 65.10 to 67.15% (wb) in the batter and air incorporation of 15.91 to 17.23% (v/v) in it are recommended in obtaining the maximum and minimum levels of the response quality parameters. The optimum values of these response parameters would be 0.453, 12.22, 60.31 N, 0.36 and 22.36 for springiness, chewiness, hardness, cohesiveness, and gumminess, respectively.

Published Online: 2007-10-25

©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston

Downloaded on 30.3.2023 from
Scroll to top button