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Texture evaluation by uniaxial compression of some snack foods.

Ravi, R. and Roopa, B. S. and Suvendu, Bhattacharya (2007) Texture evaluation by uniaxial compression of some snack foods. Journal of Texture Studies, 38 (1). pp. 135-152.

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Abstract

Three ready-to-eat snack foods (deep-fat fried batter drops made from thick chickpea flour (meal) batter, extruded corn balls and puffed rice), were subjected to uniaxial compression at 4 different compression speeds of 0.01, 0.1, 1.0 and 10.0 mm/s to obtain max. force, fracture strain, slope of the force-deformation curve (instrumental firmness) and the number of major and minor peaks during compression. Instrumental firmness was dependent on the compression speed and was correlated (r = 0.656, P <less than or equal to> 0.001) with sensory firmness values. Fracture strain, max. force and number of peaks increased with compression speed. Principal component analysis indicated that the low compression speed of 0.1 or 0.01 mm/s would be appropriate for testing crisp snack foods to have a detailed fractural behaviour.

Item Type: Article
Uncontrolled Keywords: CEREAL-PRODUCTS; MECHANICAL-PROPERTIES; PRESSING-; RICE-; SNACK-FOODS; TEXTURE-; COMPRESSION-; FRACTURE-PROPERTIES; PUFFED-RICE
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions: Food Engineering
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Aug 2008 06:28
Last Modified: 30 Dec 2016 12:57
URI: http://ir.cftri.com/id/eprint/8088

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