ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A snack food utilizing broken rice flour as its main ingredient was developed and characterized. One hundred percent rice flour displayed the best charactistics over mixtures with other carbohydrate sources to develop a snack food. Optimum gelatinization time (15 min), moisture content (12–15%) and frying temperature (196°C) were investigated. Physical and sensory analyses during a 4-week storage period showed the following: no significant (P 〉 0.05) change in color, flavor, acceptability and brittleness; significant (P 〈 0.05) changes were noted in toughness/chewiness and crispiness. The product was considered acceptable by a 12-member trained panel.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07737.x
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