Effect of Frying Time and Temperature on the Functional Properties of Carrot Pomace, Pulse Powder and Rice Flour–Based Extrudates

Abstract

Abstract The extrudates prepared under the optimized conditions of flour proportion (rice flour, pulse powder and carrot pomace), moisture content, screw speed and die temperature, were fried at temperatures of 170, 180, 190 and 200°C and for a time of 5, 10 and 15 s. Based on sensory characteristics, the selected product was stored for a period of 6 months in metalized polypropylene and evaluated for free fatty acid, peroxide value, hardness, crispiness, colour and beta carotene. The increase in colour L-values, b-values, oil absorption and decrease in colour a-values in carrot pomace–based rice extrudates was observed with the increase in frying temperature and time. The product obtained at 180°C for 15 s was rated better. The decrease in free fatty acid, colour L-values, b-values, crispiness and beta carotene and increase in peroxide value, hardness and colour a-values in carrot pomace–based rice extrudates was observed with the increase in storage period. However, the quantitative change in attributes suggested the acceptability of the product even after the storage of 6 month.