Instrumental and Sensory Textural Properties of Fura Made from Different Cereal Grains
作者： V.A. Jideani , I.M. Danladi
关键词: Uniaxial compression 、 Food science 、 Chemistry 、 Unit mass 、 Botany
摘要: A uniaxial compression test and sensory textural analysis were conducted on fura samples from rice, millet, acha, maize, sorghum flours. Maize had significantly higher firmness, energy per unit mass (EPM), breaking stress, hardness values than the other samples. Fura rice maize brittle type of failure at having a shear plane. plastic barreling. Based calculated gradient, was more (i.e., less cohesive) samples; whereas cohesive others. The panelists detected significant differences (p ≤ 0.05) among for gumminess (denseness cohesion persisting during mastication) springiness (the rate which returns to its original condition after deformation). scored lowest springiness. Hence, acceptability production consumers may be very poor. Ac...
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