Modified method for preparation of Halubai-/em>an Indian traditional sweet

详细信息    查看全文

• 作者：M. R. Asha (1)
  Ramasamy Ravi (1)
  Bharath Kumar Srinivasan (1)
  Swapna Babu Rao Patil (1)
  Maya Prakash (1)
  
• 关键词：Halubai ; Sensory analysis ; Texture analysis ; Principal component analysis
• 刊名：Journal of Food Science and Technology
• 出版年：2014
• 出版时间：April 2014
• 年：2014
• 卷：51
• 期：4
• 页码：743-749
• 全文大小：355 KB
• 参考文献：1. Asp NG, Johansson CG, Hallmer H, Siljestron M (1983) Rapid enzymatic assay of insoluble and soluble dietary fiber. J Agri Food Chem 31:476-79 CrossRef
  2. ASTM (1996) American Society for Testing and Materials. Sensory Testing Methods, 2nd Ed, Philidelphia
  3. Foegeding EA, Daubert CR, Drake MA, Essick G, Trulsson M, Vinyard CJ, Van De Velde F (2011) A comprehensive approach to understanding textural properties of semi- and soft-solid foods. J Texture Studies 42(2):103-29 CrossRef
  4. Hutchings JB, Lillford PJ (1988) The perception of food texture: the philosophy of the breakdown path. J Texture Studies 19:103-15 CrossRef
  5. Itagi HBN, Vasudeva Singh, Indiramma AR, Maya Prakash (2011) Shelf stable multigrain halwa mixes: preparation of halwa, their textural and sensory studies. J Food Sci Technol, Published online June 2011, doi:10.1007/s13197-011-0423-z
  6. Jenkins, Wolver, Kalmusky (1985) Low glycemic index carbohydrate foods with specific nutritional properties, a challenge to the food industry. Am J Clin Nutr 42:604-17
  7. Jowitt R (1974) the technology of food texture. J Texture Studies 5:351-58 CrossRef
  8. Kieser J, Bolter C, Raniga N, Neil WJ, Swain M, Farland G (2011) Tongue—palate interactions during swallowing. J Texture Studies 42(2):95-02 CrossRef
  9. Malleshi NG, Hadimani NA (1993) Nutritional and technological characteristics of small millets and preservation of value added products from them. In: Riley KW, Gupta SC, Seetharam A, Mushonga JN (eds) Advances in small millets. Oxphord IBH Pub. Co, Delhi, pp 227-88
  10. Miller JL, Watkin KL (1996) The influence of bolus volume and viscosity on anterior lingual force during the oral stage of swallowing. Dysphagia 11:117-24 CrossRef
  11. Morris VJ (1990) Starch gelation and retrogradation. Trends Food Sci Technol 1:2- CrossRef
  12. Nagin chand (1994) Sensory and instrumental analyses of textural properties of select Indian foods, PhD thesis, http://dspace.vidyanidhi.org.in:8080/dspace/bitstream/2009/2768/8/UOM-1994-1025-7.pdf
  13. Premavall KS, Majumdar TK, Madura CV, Bawa AS (2003) Development of traditional products V. Ragi based convenience mixes. J Food Sci and Technol 40:361-65
  14. Premavalli KS, Roopa S, Bawa AS (2005) Finger millet based Halbai mix and the process for the preparation thereof. 1190/DEL/2005 A [Pat. no. 237137]
  15. Singh V, Vishwanathan KH, Aswathanarayana KN, Indhudhara Swamy YM (2010) Hydration behavior of food grains and modeling their moisture pick up as per Peleg’s equation: Part I. cereals. J Food Sci Technol 47(1):34-1 CrossRef
  16. Smith AC (1991) Brittle textures in processed foods. In: Wincent JFV, Lillford PJ (eds) Feeding and the texture of food. Cambridge University Press, Cambridge, pp 185-10 CrossRef
  17. Stone H, Sidel JL (1998) Quantitative descriptive analysis, developments, application and the future. Food Technol 52(8):48-2
  18. Wuresh (1994) Carbohydrate foods in management of hyperlipidaemia. Am J Clin Nutr 59(suppl):758S-62S
  
• 作者单位：M. R. Asha (1)
  Ramasamy Ravi (1)
  Bharath Kumar Srinivasan (1)
  Swapna Babu Rao Patil (1)
  Maya Prakash (1)
  
  1. Department of Sensory Science, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020, India
  
• ISSN：0975-8402

文摘

Halubai, a traditional Indian sweet is conventionally prepared by soaking and grinding whole cereals/millets to a fine paste, straining it through a cloth and cooking the resultant dispersion until it starts gelatinizing. Cooking is continued further with the addition of jaggery water, stirring constantly with intermittent addition of ghee. This process involves many unit operations, which are energy and time consuming. Hence a modified method was developed which is energy efficient and time saving without compromising the quality of the product. One fine fraction (200?mesh, BS) of cereal/millet flours were used in modified method instead of whole cereals. Sensory and instrumental analysis of the samples showed that quality of Halubai prepared using modified method was comparable to that of samples from conventional method. Correlation studies on sensory data of Halubai showed positive relation for the set (r--.94) and smoothness (r--.84); and negative relation for stickiness (r-??0.94) with the overall quality. Modified method of Halubai preparation which was simple and energy efficient, resulted in products with good sensory quality.