SENSORY AND PHYSICAL PROPERTIES OF EXTRUDED POTATO PUFFS
作者： JIN YOUNG FALLER , HILDEGARDE HEYMANN
DOI: 10.1111/J.1745-459X.1996.TB00043.X
关键词: Flavor 、 Extrusion 、 Sensory system 、 Water content 、 Mathematics 、 Food science 、 Generalized Procrustes analysis 、 Mineralogy 、 Sensory analysis 、 Moisture 、 Chewiness
摘要: Although extrusion is widely used for snack foods, there are few descriptive sensory analysis studies of extrudates. This study investigated the effects potato granule type (flour or flakes), feed moisture content (16%, 18% and 20%) addition oil (0%, 2% 4%) on attributes Generalized Procrustes (GPA) Principal Component (PCA) were to describe relationship among attributes. Additionally, GPA described between selected physical variables. Feed content, as a primary factor, added oil, secondary, affected puff characteristics. High puffs high in hardness chewiness, whereas low ones brownness, burnt flavor fracturability. Added changed expansion with relation moisture. Using GPA, properties related appearance, color texture matched corresponding
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