Primary report: Superfry Frying Trial- Kadai

Size: px

Start display at page:

Download "Primary report: Superfry Frying Trial- Kadai"

Sharon Morton
5 years ago
Views:

1 Primary report: Superfry Frying Trial- Kadai Objective: We have conducted an application test to understand relative performance of oil absorption of Superfry in comparison to common Indian retail cooking oil Sunflower, Soybean and Palm Oil for highest consuming frying products at home. Top Line Conclusion: Superfry has performed overall 13% better in terms of oil absorption compare to other oils used for the same products under trial. Table A: Superfry - Formulation Frying application test and procedure: Table B gives details of food that were fried and the quality observation parameters monitored. The frying procedure and food preparation recipe is mentioned in Annexure 1. Table B: Product Code 1 Superfry ROBE Palm oil Batch No: (AO) FY 24 E04 3 Soybean oil Batch No: (AO) SB 15 E 07 C 4 Sunflower Oil Batch No: (AO) SF 15 E 04A Fry with food Observation & Monitoring Poori Quantitative test: Bhajia 1. Oil absorption in Samosa Food 2. FFA % All are highest consuming deep 3. TPM % fried product at Indian homes. Qualitative test: 1. Colour of fried food 2. Smoking from oil. 3. Foaming 4. Oil absorption in food Results and discussion:

2 Table C: Oil Absorption on As is Basis and at 100 baseline of Frying tonite POORI-A BHAJIA- B SAMOSA -C Name of the Actual Oil Oil Actual Oil Oil Actual Oil Oil oil Sample absorption absorption of absorption As absorption of absorption As absorption of As is basis in other oil over is basis in % other oil over is basis in % other oil over % Frying Tonite Frying Tonite Frying Tonite with 100 % with 100 % with 100 % base base base 1 Soyabean Oil Palm Oil Superfry Sunflower Oil

3 % Performance over Frying Tonite Primary report: Frying Trial- Kadai A sample size of 100 Indian housewives via telephonic interview regarding the frequency of frying they do in their homes. The highest frequency nearly 70% of oil in cooking is consumed at home by Poori/ Paratha, over 20% used in Bhajia/Vada or similar products and balance 10% in products like Samosa/Papad or other snacks. Hence we have calculated the overall oil absorption performance by the fried foods of other oils over Superfry (Chart A) in above proportion (7:2:1). Chart: A Overall oil absorption performance comparison over Superfry (as 100% base) Sunflow Soyabean Palm Superfry er Type of Oils Remarks on absorption: 1. POORI and SAMOSA rounds: Superfry exhibited lowest oil absorption and second lowest in BHAJIA round (Table C). 2. Overall, Superfry showed 4.29%, 25.8% and 9.76% less absorption than Soybean Oil, Palm Oil and Sunflower oil respectively. 3. Assuming 25% usage of each type of oil under comparison, then Superfry is overall 13% better in terms of oil absorption. Food and Oil characteristics: Palm Oil exhibited smoking throughout the frying exercise irrespective of food type compare to other oil and was followed by Soybean oil. The foods fried in Superfry and Sunflower oil were lighter in colour.

BHAJIA SAMOSA POORI Primary report: Frying Trial- Kadai Annexure 1: FRYING PROCEDURE AND FOOD RECIPE We have fried 15 Pooris in each frying cycle weighing Around 20-21 gm each.

Sample collected for three Pooris from each frying cycle (1 st, 7 th,15 th ) We have fried 4 samosas in each frying cycle weighing around 60-63 gm each.

4 BHAJIA SAMOSA POORI Primary report: Frying Trial- Kadai Annexure 1: FRYING PROCEDURE AND FOOD RECIPE We have fried 15 Pooris in each frying cycle weighing Around gm each. Frying temperature was C Frying duration for each Poori was seconds Each frying cycle was for 10 minutes. TPM was measured and recorded after each fry. Sample collected for three Pooris from each frying cycle (1 st, 7 th,15 th ) We have fried 4 samosas in each frying cycle weighing around gm each. Frying temperature was 120 C at starting and up to 160 C till finish. Frying duration of one cycle was minutes. TPM was measured and recorded after every fry. We have fried 300 gm of batter in each frying cycle. Frying temperature was C Frying duration was 7-8 minutes. TPM was measured after 1 st, 2 nd and 3 rd fry. Typical recipe of Food : Poori Ingredients Amount Per 100 G Flour 7.2 kg Salt 16.8 g Oil 240 g Water 4.5 kg Samosa: Potatoes Oil Whole Coriander Seeds Fennel Seeds Cumin Seeds Salt Turmeric Pinch Chilli Powder

5 Primary report: Frying Trial- Kadai Red Chillies Garam Masala Crushed Ginger Dry Mango Powder Green Peas Total Water Through Potato 30 3 For Outer Covering Dough Flour Ghee Ajwain Salt Water Total Bhajia Onion (Peeled & Sliced) Potatoes (Peeled & Sliced) Chickpea Flour (Besan) Corn Flour Chilli (Chopped) Carom Seeds (Ajwain) Salt Red Chilli Powder Bicarbonate Soda Total Water through Potato Water through Onion

Home Kitchen. Now available at

Home Kitchen. Now available at Home Kitchen Jackfruit Phulka 2 Jackfruit Phulka An everyday bread in North Indian homes. It is a version of the versatile Chappati. When put over a naked flame it puffs up like a balloon. Hence the name