Quality Characteristic and Shelf Life Studies of Deep-Fried Snack Prepared from Rice Brokens and Legumes By-Product

Food and Bioprocess Technology

Volumn 4, Issue 7, 2011, Pages 1172-1178

  Tiwari, Uma ^a   Gunasekaran, Mary ^a   Jaganmohan, R ^b   Alagusundaram, K ^b   Tiwari, B K ^b  

^a UNIVERSITY OF MADRAS   (India)

^b INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY   (India)

Author keywords

By products; Free fatty acid; Peroxide value; Snacks

Indexed keywords

BULK DENSITY; CHEMICAL PARAMETERS; EXPANSION RATIO; FREE FATTY ACID; NEGATIVE CORRELATION; ORGANOLEPTIC EVALUATION; PEROXIDE VALUE; QUALITY CHARACTERISTIC; ROOM TEMPERATURE; SENSORY ATTRIBUTES; SENSORY PROPERTIES; SHELF LIFE; SNACKS; STORAGE CONDITION; TIME INTERVAL;

BYPRODUCTS; CHEMICAL ANALYSIS; FATTY ACIDS; MOISTURE; OXIDATION;

CEREAL PRODUCTS;

EID: 79952329194     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0219-6     Document Type: Article

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