Fat uptake, shelf stability and sensory quality of rice crackers produced using soy and selected additives

Abstract

The effects of incorporating soy flour (at 20% level) and additives on fat uptake, shelf stability and keeping quality of a traditional deep-fried snack prepared with rice and black gram was studied. The additives used for experimental products were citric acid (0.5%), pectin (0.5%) and potassium sulphate (1.0%) along with soy flour. Incorporation of soy decreased fat absorption to a significant extent in the products (22.6% as against 28.2% in control). This effect was further enhanced with pectin. Free fatty acids and peroxide values increased on storage gradually. However, the increase was lesser in products with soy. Products stored in metallized foil were better than the products stored in low density polyethylene. All the products were acceptable throughout the storage period. Incorporation of soy and potassium sulphate resulted in reduced fat uptake and improved sensory and keeping quality of product.