FUNDAMENTALS OF FOOD TECHNOLOGY (1+1)

Pan broiling (or) Roasting

When food is uncovered on heated metal or a frying pan the method is known as pan broiling. e.g. groundnuts and chapathi.

Advantages

1. Improves the colour, flavour and texture of the food.
2. Reduces the moisture content of the food and improves the keeping quality e.g. rava.
3. It is easy to powder e.g. cumin seeds and coriander seeds after roasting.
4. It is one of the quick methods of cooking foods.

Disadvantages

1. Constant attention is required
2. Losses of nutrients like amino acids occur when the food becomes brown