Effect of protein content and extrusion process on sensory and physical properties of extruded high-protein, glutinous rice-based snack | ผลของปริมาณโปรตีนและกระบวนการเอกซ์ทรูชันต่อสมบัติทางประสาทสัมผัส และกายภาพของขนมขบเคี้ยวโปรตีนสูงจากข้าวเหนียว
2008
Supat Chaiyakul(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:[email protected] | Kamolwan Jangchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Anuvat Jangchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Phaisan Wuttijumnong(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) | Winger, Ray(Massey University, Auckland (New Zealand). Institute of Food, Nutrition and Human Health)
Development of high-protein glutinous rice-based snacks containing with glutinous rice flour, soybean meal and vital wheat gluten were produced using a twin-screw extrusion process. A factorial design was employed investigate the influence of feed protein content (20 and 30 percent), feed moisture (20 percent, 25 percent, and 30 percent) and barrel temperature (150 and 180 deg C) on the sensory and physical properties of extrudates. Descriptive analysis results showed that increasing of protein content significantly increased hardness, noise, and crispness intensity but less sticky mouth feel coating. Increasing feed moisture content resulted in increased final extrudate hardness, noise, crispness and brittleness but reduced sticky mouth coating and colour. Extrusion under high barrel temperature (180 deg C) reduced intensity of all sensory attributes except colour. For the colour parameters, the increasing of protein content or barrel temperature, or decreasing of feed moisture resulted in decreasing of L*, while a* and b* values were increased. The increase in protein and moisture content and decrease in barrel temperature resulting in increased breaking strength index.
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