Jilebi 3: Effect of frying conditions on physical characteristics

• Published in: Journal of food science and technology Vol. 51; no. 5; pp. 865 - 874
• Main Authors: Chakkaravarthi, A., Nagaprabha, P., Kumar, H. N. Punil, Latha, R. Baby, Bhattacharya, Suvendu
• Format: Journal Article
• Language: English
• Published: India Springer India 01.05.2014; Springer Nature B.V
• Subjects: Analysis; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooking; Fermentation; Food; Food processing industry; Food Science; High temperature; Investigations; Microstructure; Moisture content; Nutrition; Original; Original Article; Physical properties; Pores; Studies; Sugar; Temperature; Vegetable oils; Microstructure; Texture; Imaging; Frying; Colour; Jilebi

The process of jilebi making includes the frying of specially shaped batter strands to obtain a crisp texture followed by absorption of sugar syrup. The effects of frying temperature (150–180 °C) and time (15–300 s) on the physical characteristics have been investigated; these are moisture and fat c...