Journal
FOOD RESEARCH INTERNATIONAL
Volume 102, Issue -, Pages 658-665Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.09.048
Keywords
Sensory perception; Mechanical texture analysis; Acoustic texture analysis; Pea protein isolate; Extruded snacks
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Funding
- University of Otago
- CSIRO
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Characteristic attributes of pea-protein fortified, extruded rice snacks were evaluated by mechanical, acoustic and descriptive sensory analysis. The addition of pea protein isolate (0 to 45% (w/w)) to rice flour and extruder screw speed strongly affected the expansion behaviour and therefore, textural attributes of extruded snack products. The sensory panel described the texture of highly expanded extrudates as crisp, while low expanded extrudates were perceived as hard, crunchy and non-crisp. Results of the instrumental and sensory analysis were compared and showed a high correlation between mechanical and sensory hardness (r = 0.98), as well as acoustic and sensory crispness (r = 0.88). However, poor and/or negative correlations between acoustic and sensory hardness and crunchiness were observed (r = 0.35 and 0.84, respectively).
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