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SENSORY OPTIMIZATION OF PROCESS VARIABLES FOR PREPARING ROASTED GRAIN POWDERS (1992)

SRIVASTAV, PREM PRAKASH. ; DAS, HRISHIKES. ; PRASAD, SITARAM.

Oxford, UK : Blackwell Publishing Ltd

Journal of sensory studies 7 (1992), S. 0

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ISSN: 1745-459X

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology

Notes: The quality of roasted grain powders is greatly affected bythe roasting process variables; viz., initial moisture content (IMC), grain-to-sand ratio (GSR), sand temperature (ST) and roasting time (RT). The sensory optimization for these variables was done in two phases. The IMC (12 ± 0.2%) and GSR (1:4) were standardized in the first phase, whereas ST (215C) and RT (1.5–2.0 min), in the second. The overall quality of the roasted grain powders was found to be greatly affected by ST followed by RT.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1745-459X.1992.tb00520.x

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