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Author Chaiyakul, Supat
Alternative Author Kasetsart University
TitleEffect of protein content and extrusion process on sensory and physical properties of extruded high-protein, glutinous rice-based snack/Supat Chaiyakul ... [et al.]
ImprintBangkok : Kasetsart University, 2008
Call# FOOD 6330

CALL # Volume Number Month Year Barcode Status
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JournalThe Proceedings of 46th Kasetsart University Annual Conference; No.7, Subject: Agro-Industry, 29 January - 1 February 2008 / Organized by Kasetsart University ... [et al.]
AbstractDevelopment 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.
Descript677 p. ; 81-90
SubjectGlutinous rice
Extruded snack
Color measurement
Descriptive analysis
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