当前位置:
X-MOL 学术
›
J. Food Process Eng.
›
论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent
Journal of Food Process Engineering ( IF 3 ) Pub Date : 2019-09-09 , DOI: 10.1111/jfpe.13237 S. Khushbu 1 , Chikkaballpur Krishnappa Sunil 1 , Duggonahalli Veeresh Chidanand 1 , Rangarajan Jaganmohan 1
Journal of Food Process Engineering ( IF 3 ) Pub Date : 2019-09-09 , DOI: 10.1111/jfpe.13237 S. Khushbu 1 , Chikkaballpur Krishnappa Sunil 1 , Duggonahalli Veeresh Chidanand 1 , Rangarajan Jaganmohan 1
Affiliation
Influence of three particle size ( 0.90, using power law model. Examined pasting property showed higher viscosity values, holding strength and lower peak time and temperature for sample with lower particle size. Thermal parameters (T ₒ, T ₚ, and T c) and change of enthalpy (ΔH) values increased with increase in particle size. PRACTICAL APPLICATION: A comprehensive study of rheological, thermal, and structural properties concludes application of shallot flour as a thickener in various food products. The particle size of shallot flour (<180 μm) was found to be most suitable for their application as a thickener, evident from proximate, physiochemical, functional, rheological, pasting, and thermal parameters. SEM results also reveal the application of shallot flour (<180 μm) as a thickener. Shallot flour can not only improve the texture of the food products as natural thickener but can also enhance the flavor profile.
中文翻译:
粒度对作为增稠剂来源的葱粉的组成、结构、流变和热性能的影响
三种粒径的影响 ( 0.90, 使用幂律模型。检查糊化性能显示更高的粘度值、保持强度和较低的粒径样品的峰值时间和温度。热参数 (T ₒ, T ₚ, 和 T c) 和焓 (ΔH) 值的变化随着粒径的增加而增加。实际应用:对流变学、热学和结构特性的综合研究得出结论,将葱粉用作各种食品中的增稠剂。葱粉的粒径 (<180 μm) 被发现最适合作为增稠剂应用,从近似、物理化学、功能、流变学、糊化和热参数中可以明显看出。SEM 结果还揭示了小葱粉 (<180 μm) 作为增稠剂的应用。青葱粉作为天然增稠剂不仅可以改善食品的质地,还可以增强风味。
更新日期:2019-09-09
中文翻译:
粒度对作为增稠剂来源的葱粉的组成、结构、流变和热性能的影响
三种粒径的影响 ( 0.90, 使用幂律模型。检查糊化性能显示更高的粘度值、保持强度和较低的粒径样品的峰值时间和温度。热参数 (T ₒ, T ₚ, 和 T c) 和焓 (ΔH) 值的变化随着粒径的增加而增加。实际应用:对流变学、热学和结构特性的综合研究得出结论,将葱粉用作各种食品中的增稠剂。葱粉的粒径 (<180 μm) 被发现最适合作为增稠剂应用,从近似、物理化学、功能、流变学、糊化和热参数中可以明显看出。SEM 结果还揭示了小葱粉 (<180 μm) 作为增稠剂的应用。青葱粉作为天然增稠剂不仅可以改善食品的质地,还可以增强风味。