Puffing quality and sensory evaluation of reduced sodium puffed rice
作者: K.K. DashS.K. Das
作者单位: 1Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal, 721302, India.
刊名: Quality Assurance and Safety of Crops & Foods, 2019, Vol.11 (8), pp.757-768
来源数据库: Wageningen Academic Publishers Journal
DOI: 10.3920/QAS2018.1414
关键词: Microwave puffingPuffed riceExpansion ratioSalt substituteFuzzy logic
原始语种摘要: The effect of partial replacement of NaCl by KCl on puffing quality parameters on microwave puffed rice was investigated. Reduced sodium and an increased intake of potassium based salt substitutes was formulated and mixed with water and the solution was infused in parboiled rice. The salt infused rice was dried in a fluidised bed dryer till it attains the optimum moisture content for puffing which should be around 10.5%. The salt concentrations were varied such that the total salt concentration was maintained as 3-5% of the total mass of rice. The preconditioned rice obtained by the process was puffed in microwave oven and expansion ratio, percentage of puffing and sensory values were measured. Maximum expansion ratios, percentage of puffing and sensory values were achieved at a mixture...
全文获取路径: Wageningen Academic Publishers  (合作)
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关键词翻译
关键词翻译
  • quality 品质
  • puffed 疏松的
  • sodium 
  • ratio 
  • evaluation 评价
  • concentrations 浓聚物
  • sensory 传感
  • values 价值观
  • chloride 氯化物
  • potassium