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Mathematical Modeling of the Texture of a Model Snack Food

Agrawal, Harsh Vardhan (2007) Mathematical Modeling of the Texture of a Model Snack Food. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Textural attributes of puffed rice samples with five different moisture contents ranging from 1.75 to 9.42% were analyzed from force-displacement curve obtained by compression testing at a strain-rate of 0.1mm/s. Using these curves, instrumental textural attributes like average force, peak force, initial slope, number of major and minor fractures,mean absolute deviation, maximum height of the profile and skewness were computed. Sensory parameters like firmness and crispness were also analyzed to show the relationship with instrumental attributes. The decreasing trends of the sensory attributes with an increase in moisture content of the samples were observed. A similar trend was also obtained for instrumental textural attribute like initial slope. A decrease in number of major fractures (1N) with an increase in moisture content can be associated to a decrease in crispness values. This indicates that the mathematical model proposed is adequate and perhaps applicable to other snack foods.
Uncontrolled Keywords: Texture Crispness Firmness Fractures Jaggedness
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 Jul 2007 04:43
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1381

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