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Hard Texture (hard + texture)
Selected AbstractsNEW GENERATION OF HEALTHY SNACK FOOD BY SUPERCRITICAL FLUID EXTRUSIONJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2010K.Y. CHO ABSTRACT A supercritical fluid extrusion (SCFX) process has been successfully developed for the production of a novel healthy snack containing 40,60 wt% protein with unique porous structure and texture. Supercritical carbon dioxide (SC-CO2) injection rate and product temperature at the die were found to be critical to control the expansion and texture of the final product. Maximum cross-sectional expansion was obtained at 0.3 wt% added SC-CO2, whereas more uniform internal structure was achieved at 0.7 wt% SC-CO2 level. As whey protein concentrate (80 wt%) concentration was increased from 52.8 to 78.2 wt% in the formulation, the cross-sectional expansion of baked and fried products increased by 65.8 and 44.4%, respectively. It was observed that lower viscosity of whey protein compared with starch decreased expansion but helped enhance further expansion during post-extrusion drying. The finding showed that an extrusion process at the temperature below protein denaturation temperature using SC-CO2 can help to prevent hard texture due to the thermosetting property of whey protein and to create a uniformly expanded structure. The textural properties of SCFX chips were comparable to commercial extruded or fried chip products. PRACTICAL APPLICATIONS The American snack market is one of fast-growing markets in the world as snacking becomes more popular. Because of the increasing concerns about health, there is also an increasing demand for new healthy snacks as an alternative for fried starch-based snacks with low nutrient density. This study shows the potential of supercritical fluid extrusion (SCFX) technology for healthy snack food production containing whey protein. SCFX chips had uniform cellular microstructure that cannot be obtained using conventional steam-based extrusion. As supercritical carbon dioxide can deliver certain flavors, an expanded snack not only with high nutrient density and unique texture but also with encapsulated flavors can be produced using the SCFX process and can be marketed as a novel healthy snack. [source] EFFECTS OF EXTRUSION CONDITIONS ON PHYSICOCHEMICAL PROPERTIES OF A MUTANT RICE CULTIVAR, GOAMI2 , HIGH IN NONDIGESTIBLE CARBOHYDRATESJOURNAL OF FOOD QUALITY, Issue 5 2008I. CHOI ABSTRACT A mutant rice Goami2, a cultivar high in nondigestible carbohydrates (NDCs), was extrusion-cooked at feed moisture (20, 25%), screw speed (200, 300 rpm) and barrel temperature (110, 120 and 130C). Effects of extrusion conditions on the physical and functional properties were investigated. NDCs were determined by total dietary fiber (TDF) and resistant starch (RS) contents. Increasing moisture resulted in an increment of density, water absorption index (WAI) and hardness, and a decrement in expansion and water solubility index (WSI). A higher barrel temperature decreased the hardness and increased the WSI probably due to a higher proportion of gelatinized starch. Extrusion caused a reduction in TDF in the extrudates, as well as a significant decrease in RS contents. However, extrudates processed at moisture (%), screw speed (rpm) and barrel temperature (C) combinations of 25/200/110 and 25/200/120 showed no significant difference in TDF contents compared with its raw rice. Multiple regression models showed that feed moisture had the most pronounced effect on extrudate qualities, followed by barrel temperature and screw speed. PRACTICAL APPLICATIONS Rice, being one of the primary dietary sources of carbohydrates worldwide, is the major energy and nutritional sources. In recent years, demands have been increasing for rice with a wide range of value-added properties, such as enhanced nutrient, aroma, color and rice kernel shape, including functional properties. Goami2 is a mutant rice of Ilpumbyeo, a high japonica rice cultivar, and has been revealed to have higher nondigestible fractions. However, Goami2 rice has unsuitable properties for traditional cooking because of the difficulty of gelatinization, which might result in a hard texture of cooked rice compared with that of ordinary rice. On the basis of its nutritional and functional benefits, exploiting the possible utilization of Goami2 for processed food products would increase the potential consumption of Goami2 for various food products. [source] Physico-chemical and Sensory Characteristics of Flavored Snacks from Extruded Cassava/Pigeonpea FlourJOURNAL OF FOOD SCIENCE, Issue 1 2003R. Rampersad ABSTRACT: The effects of pigeonpea flour (PF) addition to cassava flour (CF) on the sensory and physico-chemical quality of extrudates were investigated. Products with added PF were more yellow, had higher protein, bulk density, and water absorption index with lower expansion and water absorption index. Extrudate with 95% CF/5% PF had a suitable crisp to hard texture. All enrobed products were liked moderately to very much in overall acceptability. Chocolate extrudates were most liked (p < 0.01) for flavor and color over paprika, hickory, and cheese/onion. [source] Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 15 2007Alice V Mkanda Abstract BACKGROUND: Dry beans (Phaseolus vulgaris) have a range of varieties, colours and sizes. Differences in physicochemical and sensory properties influence consumer choices for beans. This study related consumer preferences to sensory and physico-chemical properties of selected bean varieties,Jenny, Kranskop, PAN 148, AC Calmont, PAN 150 and Mkuzi,grown in Mpumalanga (MP) and Free State (FS) in South Africa. RESULTS: Significant (P < 0.05) variety, location as well as location × variety interaction effects were found for both physico-chemical and sensory properties of beans. Jenny-FS, Mkuzi and PAN 148-MP beans had relatively long cooking times (>60 min). Some beans (e.g. PAN 150 and Mkuzi beans) were described as bitter, soapy and metallic with a raw-bean flavour whereas more preferred beans (e.g. Jenny-MP, Kranskop-MP) were sweet, soft and with a cooked-bean flavour. CONCLUSION Apart from small seed size, sensory characteristics such as bitter taste, soapy and metallic mouthfeel and hard texture contributed to consumers' dislike of certain bean varieties. The sweet taste, cooked-bean flavours, soft and mushy textures of the most accepted varieties seemed to be related to beans with good hydration capacities that facilitated softening during cooking. Copyright © 2007 Society of Chemical Industry [source] | ||||||||||