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Uptake Of Sucrose Solution By Extruded Corn Balls And Effect On The Textural Characteristics

Kalpesh, Agarwal and Suvendu, Bhattacharya (2005) Uptake Of Sucrose Solution By Extruded Corn Balls And Effect On The Textural Characteristics. Journal of Food Process Engineering, 28 (2). pp. 154-165.

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Abstract

<p align="justify">Extruded corn balls were subjected to dip coating with sucrose solutions (0–70%) at different temperatures (20–50C) to determine several coating characteristics such as total uptake, uptake of solid and dimensionless uptake (sucrose solution uptake/water uptake). Textures of the wet sample,as well as the dried sample, were determined under compressive loading, to obtain the maximum force offered and the deformability modulus. A progressive increase in solid uptake occurs with an increase in concentration and/or temperature while the effect of the latter is low. The deformability modulus of the samples drastically increases because of the absorption of sucrose and because of drying. The desirable high dimensionless uptake can be obtained with a high concentration of sucrose at a low temperature. The uptake of solid generally shows a significant relationship ( P less than or equal to 0.05) with other coating and textural parameters for the wet sample, but not with the dry product.</p>

Item Type: Article
Uncontrolled Keywords: corn balls texture characteristics sucrose solution
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 31 Sugar Chemistry
600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 18 Processed foods
600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Jan 2006
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/290

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