The effect of extrusion conditions on mechanical-sound and sensory evaluation of rye expanded snack

Journal of Food Engineering

Volumn 110, Issue 4, 2012, Pages 532-540

  Saeleaw, Mayyawadee ^a,b   Dürrschmid, Klaus ^a   Schleining, Gerhard ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b RAJAMANGALA UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Acoustic; Extrusion cooking; Rye extrudate; Rye flour; Sound emission; Texture

Indexed keywords

ACOUSTICS; EXTRUSION; MOISTURE; MOISTURE DETERMINATION; PRINCIPAL COMPONENT ANALYSIS; SENSORY PERCEPTION; TEXTURES;

EXTRUDATES; EXTRUSION CONDITIONS; INSTRUMENTAL PARAMETERS; POSITIVE CORRELATIONS; PRINCIPLE COMPONENT ANALYSIS; QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA); RYE FLOUR; SOUND EMISSION;

SENSORY ANALYSIS;

EID: 84856483516     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.01.002     Document Type: Article

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