title: Effect of processing conditions on the quality characteristics of barley chips.
abstract: The aim of the present study was to study the effect of lime concentration, frying temperature and frying time on quality characteristics of barley chips. Effect of salt concentration and packaging material on the quality and stability of the product was also studied during 180 days of storage under ambient conditions. An increase in fat content of chips was observed with the increase in lime concentration, frying temperature and time, whereas a decreasing trend was observed in moisture content of chips. An increase in amylose content of chips was observed during frying. However, it was found that the amylopectin in chips decreased during frying as frying temperature and time was increased. An increase in colour difference (ΔE) and crispness was noted in chips during frying as frying temperature and time increased. With the increase in lime concentration (0.5 and 1.0 %) both ΔE and break force of chips was found decreased. The results further revealed that there was gradual decrease in fat (%) and amylopectin (%) during storage, whereas moisture (%) and amylose (%) increased during storage period. Organoleptic evaluation of the product revealed that scores of colour, texture, flavour and over all acceptability decrease during storage. However the treatment (salt 2 % and aluminium based laminate) recorded better score with respect to colour, flavour, texture and overall acceptability.
authors.affiliation: Department of Post Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, 191121 Jammu and Kashmir India.
authors.forename: Jyoti
authors.initials: J
authors.lastname: Prakash
authors.affiliation: Department of Post Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, 191121 Jammu and Kashmir India.
authors.forename: H R
authors.initials: HR
authors.lastname: Naik
authors.affiliation: Department of Post Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, 191121 Jammu and Kashmir India.
authors.forename: Syed Zameer
authors.initials: SZ
authors.lastname: Hussain
authors.affiliation: Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 141004 Punjab India.
authors.forename: Baljit
authors.initials: B
authors.lastname: Singh
keywords: Amylose; Barley chips; Frying temperature; Lime concentration; Overall acceptability; Starch; Texture