Extruded flour improves batter pick-up, coating crispness and aroma profile.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.03.136
Abstract: Fried battered foods are widely consumed worldwide. In this study, the influence of the replacement of native wheat flour by extruded flours (7.5 and 15%) subjected to different extrusion severities on chicken nuggets was assessed.… read more here.
Keywords: crispness; aroma; flour improves; treatment extruded ... See more keywords
Quick assessment of the potato chip crispness using the mechanical-acoustic measurement method
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Engineering"
DOI: 10.1515/ijfe-2020-0135
Abstract: Abstract Traditional assessment method for the food crispness was sensory analysis which was time consuming and needed experienced panelists. Aiming to to develop a quick evaluation of the food crispness, a mechanical-acoustic testing method was… read more here.
Keywords: crispness; mechanical acoustic; method; crispness using ... See more keywords
Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10081724
Abstract: Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two… read more here.
Keywords: crispness; kakinotane; key palatability; study ... See more keywords