Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness

Autor:	M. Le Meste, B Valles Pamies, G Roudaut, John R. Mitchell, C. Dacremont
Rok vydání:	2000
Předmět:	Nutrition and Dietetics Materials science Moisture Starch Mineralogy Fractal analysis Sensory analysis Texture (geology) Penetration test chemistry.chemical_compound Fractal chemistry Biological system Agronomy and Crop Science Water content Food Science Biotechnology
Zdroj:	Journal of the Science of Food and Agriculture. 80:1679-1685
ISSN:	1097-0010 0022-5142
Popis:	The texture of extruded starch products has been measured sensorially and instrumentally. The instrumental data were analyzed using different approaches such as fractal analysis and peak analysis. The data showed useful correlations between sensory crispness and crackliness and a parameter obtained from the application of a newly developed fractal method to analyze the force deformation curve obtained from a penetration test of the cereal samples. This suggests that fractal analysis of the force-deformation plots could be used instead of sensory analysis. Moreover, it was observed that an increase in water content altered the texture of starch based samples from crispy to crackly, whereas the texture of starch-sucrose samples remained unchanged in the same hydration range. © 2000 Society of Chemical Industry
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c7b883575c1236e3f6a4566d9901d1ac https://doi.org/10.1002/1097-0010(20000901)80:11<1679::aid-jsfa697>3.0.co Zobrazit plný text záznamu Plný text