Deep fat-fried snacks from blends of soya flour and corn, amaranth and chenopodium starches

This work reports on the oil content of fried noodle-like products prepared from a blend of soya flour and starch in ratios ranging from 80:20 to 20:80 of soya flourstarch. Three starches differing in their amylose content, namely corn, Chenopodium quinoa and Amaranthus paniculatus, were chosen for the study. The oil content in fried products decreased with increased starch content. The extent of decrease was observed to be correlated to the amylose content. The advantage of newer food sources, such as Amaranthus paniculatus and Chenopodium quinoa, is thus indicated.