Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/13367
ชื่อเรื่อง: Prediction Models for Textural Properties of Puffed Rice Starch Product by Relative Crystallinity
ผู้แต่ง: Jiamjariyatam R.
Kongpensook V.
Pradipasena P.
Keywords: Forecasting
Fracture mechanics
Hardness
Pelletizing
Quality control
Regression analysis
Starch
Descriptive sensory analysis
Instrumental approach
Process parameters
Relative crystallinity
Textural attributes
Textural characteristic
Textural properties
Texture characteristics
Sensory analysis
วันที่เผยแพร่: 2016
บทคัดย่อ: This research aimed to determine the textural attributes of fried puffed rice starch products by the relative crystallinity (RC) of pellets (RCp). Three factors, amylose content (AC), aging time and cooling rate were varied to obtain various levels of RCp. The different textural characteristics of the puffed rice products were evaluated by instrumental and descriptive sensory analysis. The higher AC and longer aging time resulted in higher RCp. Pellets with higher RCp had smaller and denser air cell structures and lower expansion, resulting in higher crispness, hardness and fracturability. High correlation between the RCp and the instrumental and the sensory texture characteristics were determined and regression models (with R2 > 0.80) were established. These models can be used to predict some properties of puffed products, such as crispness, hardness, and brittleness. Panelists rated samples with an AC of 9% (in a range of 2.8–3.7% RCp) highest in appearance and texture scores. Practical Applications: The RCp and textural properties of puffed products can be affected by many factors including ingredients and process parameters. This study provides a better understanding of both the textural characteristics of puffed rice starch products using sensory and instrumental approaches, but also their correlations. The relationship between the RCp and sensory evaluation data can be applied for the prediction of puffing quality. © 2016 Wiley Periodicals, Inc.
URI: https://ir.swu.ac.th/jspui/handle/123456789/13367
https://www.scopus.com/inward/record.uri?eid=2-s2.0-84989838518&doi=10.1111%2fjfq.12218&partnerID=40&md5=a2e3ec635acbcfedf1d6e6cf1b4d9297
ISSN: 1469428
Appears in Collections:Scopus 1983-2021

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