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Texture measurement of selected snack foods

Mazumdar, Pritam (2005) Texture measurement of selected snack foods. Masters thesis, University of Mysore.

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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: Thesis (Masters)
Additional Information: <p align="justify">Moisture content plays a significant role on the texture of ready-to-eat snacks as it directly affects the crispness that is the key factor related to their acceptance.Individual as well as bulk compression testing are good methods to assess the texture of snacks. In the present investigation, two popular low-density RTE snacks such as corn balls and puffed rice has been selected as model systems to assess the detailed textural attributes. In addition, shear tests were also performed in concert with microstructural observations to understand the fracture and failure behaviour under compressive loading. Good indices to judge the crispness are fracture strain, firmness, Young’s modulus and number of peaks. Critical moisture content above which the crispness is markedly affected has been obtained. Corn ball is more sensitive to moisture content than puffed rice. Young’s modulus is much lower for corn ball indicating that it is more sensitive to damage during transportation and moisture changes. Moisture content also affects the energy for compression and fracture strain. The microstructure of puffed rice and corn balls show the presence of thin cell walls, air cells, cavities and vacuoles. Deformed/damaged cells and fracture lines under compressive loading are also observed during examination under scanning electron microscope. The results obtained in the present investigation would be useful for storage, transportation and for quality control of snacks foods. The developed indices for measuring crispness may be used for other snack foods to judge the quality of the product with particular reference to consumer acceptability.</p>
Uncontrolled Keywords: snack foods texture
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Feb 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/388

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