Uptake of sucrose solution by extruded corn balls and effect on the textural characteristics
2005
Agarwal, K. | Bhattacharya, S.
Extruded corn balls were subjected to dip coating with sucrose solutions (0-70%) at different temperatures (20-50C) to determine several coating characteristics such as total uptake, uptake of solid and dimensionless uptake (sucrose solution uptake/water uptake). Textures of the wet sample, as well as the dried sample, were determined under compressive loading, to obtain the maximum force offered and the deformability modulus. A progressive increase in solid uptake occurs with an increase in concentration and/or temperature while the effect of the latter is low. The deformability modulus of the samples drastically increases because of the absorption of sucrose and because of drying. The desirable high dimensionless uptake can be obtained with a high concentration of sucrose at a low temperature. The uptake of solid generally shows a significant relationship (P < or = 0.05) with other coating and textural parameters for the wet sample, but not with the dry product.
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