035 FOOD 6330
041 eng |bengtha
100 Chaiyakul, Supat
245 Effect of protein content and extrusion process on sensory and physical properties of extruded high-protein, glutinous rice-based snack |cSupat Chaiyakul ... [et al.]
246 ผลของปริมาณโปรตีนและกระบวนการเอกซ์ทรูชันต่อสมบัติทางประสาทสัมผัส และกายภาพของขนมขบเคี้ยวโปรตีนสูงจากข้าวเหนียว
260 Bangkok |bKasetsart University |c2008
300 677 p. 81-90
520 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%), feed moisture (20%, 25% and 30%)and barrel temperature (150 and 180 degree 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 degree 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.
650 Color measurement Descriptive analysis Extruded snack Glutinous rice
710 Kasetsart University
773 |tThe Proceedings of 46th Kasetsart University Annual Conference; No.7, Subject: Agro-Industry, 29 January - 1 February 2008 / Organized by Kasetsart University ... [et al.]
942 |cThai Journals