期刊
FOOD RESEARCH INTERNATIONAL
卷 102, 期 -, 页码 658-665出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.09.048
关键词
Sensory perception; Mechanical texture analysis; Acoustic texture analysis; Pea protein isolate; Extruded snacks
资金
- University of Otago
- CSIRO
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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