Hello Dear Researchers and Professors,
We want to make Khakhara having various fruit flavour. But now as we mix up the fruit powder with the flour it got burnt at the time of roasting and tastes very bad.
So solution is needed for this process, If any other technique or idea is there than please share.
Vishal V Agravat
You get tailored made natural or nature identical fruit flavors for your product from different flavour and seasoning houses ( companies like IFF, Symrise, Mane, Givden, TPM, AB Mauri, Synethite, etc ). Before packaging you blend this flavour into your product.
Since fruits contain sugar I suspect that the caramelization of the sugar may be contributing to the off-flavors. You may wish to use an essence extract to convey the flavor since the high temperature will have an impact on the fruit powder in the mixture. I am uncertain if reducing the temperature would result in a different texture. So , my recommendation, if you intend to use the same cooking method would be to use an essence rather than a power.
Thank You@ Marcus Ramdwar
Temperature goes up to 170 degree Celcius while roasting it.
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