Sensory attributes of Indian fried foods incorporated with different levels of fructooligosaccharides.
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Date
2013-07
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Abstract
Prebiotics are the non-digestible fibers which have the potential to exert a positive effect on human
health. They serve as a substrate for microflora in the large intestine and are known to improve overall gut health.
Fried foods contribute greatly to the snack foods industries and are specially liked for their crispy texture and
unique flavor. Addition of fructooligosaccharides in fried food products has a potential to be developed into a
therapeutic food. Hence, the effect of incorporating fructooligosaccharide on sensory qualities of fried products
namely vegetable paratha (Shallow fried) and lilva kachori (Deep fried) was investigated. Fructooligosaccharides
was added to the one serving of vegetable paratha and lilva kachori’s stuffing at 10 g, 15 g and 5 g, 10 g, and 15 g
respectively and were compared with the standard recipes. Three successive trials were conducted for screening the
panelist through threshold test. Sensory evaluation was carried out at nine point hedonic scale test for the two
products in triplicates. An internal panel of 25 semi trained members evaluated the products for color and
appearance, mouthfeel, texture, taste, after taste, and overall acceptability. The results revealed a non-significant
reduction in most of the sensory attributes for vegetable paratha, whereas, a significant reduction was observed in
texture scores (p<.05). A significant reduction (p<.001) was found in all sensory attribute scores of lilva kachori.
Addition upto 5 g fructooligosaccharide did not altered sensory qualities of lilva kachori. The most affected attribute
for vegetable parantha was texture (8.6 percent reduction) and for lilva kachori it was color and appearance. Thus it
can be concluded that fructooligosaccharides can be incorporated in vegetable paratha upto 15 g and upto 5 g in
lilva kachori. An addition of fructooligosaccharide in stuffed fried snacks may serve to fulfill consumer demand for
health foods.
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Keywords
Organoleptic evaluation, Fructooligosaccharide (FOS), Sensory attributes, Fried food products, Indian recipes
Citation
Jain Nidhi, Sheth Mini, Assudani Aparna, Parnami Swati. Sensory attributes of Indian fried foods incorporated with different levels of fructooligosaccharides. International Journal of Applied Biology and Pharmaceutical Technology. 2013 Jul-Sept; 4(3): 255-259.