SENSORYOPTIMIZATIONOF PROCESS VARIABLES FOR PREPARING ROASTED GRAIN POWDERS
作者:
PREM PRAKASH. SRIVASTAV,
HRISHIKES. DAS,
SITARAM. PRASAD,
期刊:
Journal of Sensory Studies
(WILEY Available online 1992)
卷期:
Volume 7,
issue 1
页码: 49-56
ISSN:0887-8250
年代: 1992
DOI:10.1111/j.1745-459X.1992.tb00520.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACT.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
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