Evaluation of chosen quality parameters of extruded instant cereal grits
2007
Wojtowicz, A.,Akademia Rolnicza, Lublin (Poland). Katedra Inzynierii Procesowej
The results of evaluation of chosen quality parameters and sensory evaluation of extrusion-cooked cereal instant grits are presented in this paper. Products were processed on single screw extruder at the temperature ranged 130-145 deg C. Different raw materials and recipes were used: corn meal, corn meal-rice flour mixture (50:50), corn meal-buckwheat flour (50:50) and different raw materials moisture contents (5 and 10 percent water added) were applied. The moisture content, bulk and shaked density, water absorption index, repose angle and sensory evaluation of instant grits with warm milk were tested. The best sensory characteristics were perfomed for corn-rice instant products, delicate taste and smooth consistency were noted. Meals with higher water absorption have good smooth consistency and well defined, right taste typical for used ingredients
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