The study of whole and split yellow pea in the production of murukku / Mahana Hanum Mohamad Salim
Murukku, a very popular Indian traditional snacks food, was prepared from yellow pea flour, which are split yellow pea and whole yellow pea. Four formulations were created for two types of the pea flour. At the same time, the commercial pre-mix murukku flour was purchased to be the control murukku....
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| Format: | Thesis |
| Language: | English |
| Published: |
2008
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| Online Access: | https://ir.uitm.edu.my/id/eprint/103332/1/103332.pdf https://ir.uitm.edu.my/id/eprint/103332/ |
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| Summary: | Murukku, a very popular Indian traditional snacks food, was prepared from yellow pea flour, which are split yellow pea and whole yellow pea. Four formulations were created for two types of the pea flour. At the same time, the commercial pre-mix murukku flour was purchased to be the control murukku. All the murukku were fried by using deep-fat frying method. The fat content, oil uptake ratio and the proximate composition were checked and evaluated. In term of texture, the fracturability of murukku was evaluated by using TAX-T2i Texture Analyzer. Fat content and oil uptake ratio of the murukku increased with the increasing proportion of pea flour. However, the control murukku shows the highest fat content and oil uptake ratio which is 51.16% and 1.31 respectively. In term of proximate composition, all formulations shows higher protein content compared to murukku. In the other hand, whole yellow pea shows higher fibre content compared to split yellow pea. In term of texture, higher amount of pea flour will contribute to harder texture. Formulation 2 of both yellow pea flour murukku is the most accepted by panelists during sensory evaluation. |
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