Carboxymethylcellulose and hydroxypropylmethylcellulose as additives in reduction of oil content in batter based deep-fat fried boondis

Studies on boondi, a deep fried batter based legume snack food popular in the Indian sub-continent were conducted to reduce oil content. Effects of varying the water levels in the batter on the shape of the resulting boondi were noted. The effects of incorporating carboxymethyl cellulose (CMC) and hydroxypropylmethyl cellulose (HPMC) in the bengal gram flour on the water levels so as to get appropriate batter viscosity for getting round shaped boondi were also recorded. The addition of 2% CMC and 1% HPMC (based on weight of bengal gram flour) in the dough decreased oil content in the fried boondi by 26.2% and 22.7% respectively as compared to the control. Copyright (C) 1996 Elsevier Science Ltd