Effect of processing conditions on the quality characteristics of barley chips

Journal of Food Science and Technology

Volumn 52, Issue 1, 2015, Pages 294-302

  Prakash, Jyoti ^a   Naik, H R ^a   Hussain, Syed Zameer ^a   Singh, Baljit ^b  

^a SHER E KASHMIR UNIVERSITY OF AGRICULTURAL SCIENCES AND TECHNOLOGY OF KASHMIR   (India)

^b PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Amylose; Barley chips; Frying temperature; Lime concentration; Overall acceptability; Starch; Texture

Indexed keywords

AMYLOPECTINS; COLOR; CYCLODEXTRINS; FOOD STORAGE; LIME; MOISTURE; PACKAGING MATERIALS; STARCH; TEXTURES;

AMYLOSE; BARLEY CHIPS; FRYING TEMPERATURE; LIME CONCENTRATION; OVERALL ACCEPTABILITY;

CHIP SCALE PACKAGES;

EID: 84921066525     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-0997-8     Document Type: Article

References (37)

1. AACC (2000) Approved Methods of American Association of Cereal Chemists, 10th edn. The Association St. Paul, MN
2. Akubor PI, Adejo EE (2000) Physicochemical, microbiological and sensory changes in stored plantain chips. Plant Foods Hum Nutr 55(27):139–146
3. Andersson A, Elfverson C, Regner S, Aman P (1999) Chemical and physical characteristics of different barley samples. J Sci Food Agric 79:979–986
4. Anonymous (2006) Barley Cultivation. Directorate of Wheat Development. Department of Agriculture and Cooperation, Ministry of Agriculture, Government of India, New Delhi
5. AOAC (2000) Official methods of analysis. Association of Official Analytical Chemists, Washington, D.C
6. Baik BK, Powers J, Nguyen LT (2004) Extrusion of regular and waxy barley flours for production of expanded cereals. Cereal Chem 81(1):94–99
7. Baypoli ONC, Burgos ECR, Torreschavez PI, Wong BR, Saldivar SOS (2002) Physicochemical changes of starch in maize tortillas during storage at room and refrigeration temperatures. Starch-Starke 54(8):358–363
8. Bhattacharya KR, Sowbhagya CM, Swamy YMI (1972) Some physical properties of paddy and rice and their interrelations. J Sci Food Agric 23:171–174
9. Bhatty RS (1993) Non-malting uses of barley. Cereal Chem 70:397–402
10. Daramola B, Asunni OA (2006) Nutrient composition and storage studies on roselle extract enriched deep fat fried snack food. Afr J Biotechnol 5(19):1803–1807
11. Dedeh SS, Cornelius B, Sakyi-Dawson E, Afoakwa EO (2004) Effect of nixtamalization on the chemical and functional properties of maize. Food Chem 86:317–324
12. Fox GJ (1982) Carbohydrate makeup of various barley samples. Food Chem 64:203–205
13. Hoover K, Ratnayake M (2001) Standard method of analysis. Kalyani Publishers, New Delhi, pp 60–61
14. Hough LT (1975) Crop evolution, adaptation and yield. Cambridge University Press, New York
15. Kawas ML, Moreira RG (2001) Characterization of product quality attributes of tortilla chips during the frying process. J Food Eng 47(2):97–107
16. Krokida MK, Oreopoulou V, Maroulis ZB (2000) Water loss and oil uptake as a function of frying time. J Food Eng 44(1):39–46
17. Kumari M, Urooj A, Prasad NN (2007) Effect of storage on resistant starch and amylase content of cereal-pulse based ready-to-eat commercial products. Food Chem 102(4):1425–1430
18. Li JH, Vasanthan T, Hoover R, Rossnagel BG (2004) Starch from hull-less barley: IV. Morphological and structural changes in waxy, normal and high-amylose starch granules during heating. Food Res Int 37(5):417–428
19. Loewe R (1993) Role of ingredients in batter systems. Cereal Foods World 38:673–677
20. MacGregor, Bhatty S (1993) Barley chemistry and technology. American Association Cereal Chemists, Inc., St. Paul, pp 382–384
21. Marconi E, Cubadda R (2000) Composition and utilisation of barley pearling by products for making functional pastas rich in dietary fibre and β-glucans. Cereal Chem 77:133–139
22. Mir MA, Nath N (1993) Storage changes in fortified mango bars. J Food Sci Technol 30:279–282
23. Mir MA, Nath N (2000) Protein fortification of mango bar using soyprotein concentration and coconut powder. J Food Sci Technol 37:525–528
24. Moreira RG, Sun X, Chen Y (1997) Factors affecting oil uptake in tortilla chips in deep fat frying. J Food Eng 31(4):485–498
25. Naik HR, Sekhon KS, Baljit S, Kaur A, Rather AH (2007) Influence of triticales and wheat classes on pretzel quality. J Food Sci Technol 44(5):495–499
26. Pedreschi F, Moyano P, Kaack K, Granby K (2005) Colour changes and aceylamide formation in fried potato slices. Food Res Int 38:1–9
27. Peterson DM (1994) Barley tocols: effects of milling, malting and mashing. Cereal Chem 71:42–44
28. Poehlman JM (1985) Adaptation and distribution. In: Rasmusson DC (ed) Barley, ASA monogr. 26. American Society of Agronom Madison, WI, pp 1–17
29. Preece S, Mackenzie J (1952) Chemical composition of barley varieties and their malting quality. US Patent Application, US 1526357
30. Rahman MM, Uddin MB (2008) Effect of frying conditions on moisture and fat of papads. Int J Sustain Crop Prod 3(2):16–21
31. Santosh S (2012) Grain and feed annual India. USDA Foreign Agricultural Service, Grain Report-Global Agricultural Information Network. Report No. 3012, pp. 20
32. Sidhu JS, Harinder K, Kaur A, Ram MB (1990) Functional and chapatti making properties of hull-less barley supplemented wheat flour. J Food Sci Technol 27(5):311–313
33. Sinha R, Sharada D (1992) Chemical characteristics of maize grains and their relationship to roti quality. J Food Sci Technol 29:243–244
34. Snedecor GW, Cochran WG (1967) Statistical methods. The Lowa State University Press, USA, pp 339–377
35. Suderman DR (1983) Batter and breading technology. AVI Publishing Company, Inc, Westport
36. Wang L, Behr SR, Rosemary K (1997) Classification of barley genotypes and their nutritional importance. Nutr Res 17:77–80
37. Yadav SK, Luthra YP, Sood DR, Singh D (2000) Carbohydrate make up of huskey barley. Starch-Starke 52(4):125–128