Effect of fat and emulsifiers on texture of chiroti - an Indian traditional sweetmeat.

Effects of raw materials and processing conditions on rheological properties of chiroti dough and textural properties of chiroti were examined. Chiroti is a traditional deep fried wheat based Indian product resembling puff pastry in texture. Medium soft wheat semolina and refined wheat flour were used in various proportions for preparation of chiroti with varying levels of fat and water (adjusted depending on flour blend used), and various emulsifiers. Effect of mixing time on rheological properties of doughs (Farinograph, extensograph and Instron values), and product bulk density, layer thickness and fragility, was also evaluated. Doughs from any of the flour variants with optimal gluten development (affected by mixing time) were suitable for chiroti preparation, provided water and fat levels were suitably adjusted. 0.5% lecithin improved texture and could be used to replace some of the fat. Addition of 12% moisture to vanaspati and homogenization produced a suitable layering fat.