Development of Low Fat Gujarati Traditional Snack “Ganthiya” Using Hydrophilic Polymers and Modified Natural Polysaccharides

Ashish Dixit *

Department of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, India.

Manoj Kumar Jaipal

Department of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, India.

Nirav Tejani

Department of Food Processing Technology, College of Food Technology, SDAU, Sardarkrushinagar, Banaskantha, Gujarat, India.

*Author to whom correspondence should be addressed.


Abstract

In order to create the Gujarati traditional snack Ganthiya with less oil, the production parameters were optimized and hydrophilic polymers and modified natural polysaccharides were used. For the goal of optimization, design expert software was utilized. Two processing variables, frying temperature and frying duration, were used to create ganthiya. Frying time ranged from 90 to 150 seconds and the lowest and maximum frying temperatures were 140 to 180 °C. All the trial were conducted in the campus of Food Technology College, SDAU, Sardarkrushinagar, Gujarat during 2020-2021. There were total four responses (moisture content, oil content, oil uptake ratio and overall acceptability). Ganthiya were developed using optimized conditions (180 0C of frying temperature and 90 seconds of frying time) and effect of carboxymethyl cellulose, methylcellulose, guar gum and gum tragacanth were observed in respect of oil uptake reduction in Ganthiya. A significant decrease in oil absorption was noted in 0.5% methyl cellulose, which was subsequently followed by 0.5% guar gum, 1% carboxymethyl cellulose, 0.5% gum tragacanth, and 0.75 % carboxymethyl cellulose added Ganthiya.

Keywords: Ganthiya, optimization, frying, traditional snack, polysaccharides, polymers


How to Cite

Dixit, Ashish, Manoj Kumar Jaipal, and Nirav Tejani. 2024. “Development of Low Fat Gujarati Traditional Snack ‘Ganthiya’ Using Hydrophilic Polymers and Modified Natural Polysaccharides”. Journal of Scientific Research and Reports 30 (7):496-506. https://doi.org/10.9734/jsrr/2024/v30i72165.

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