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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2007
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| Online Access: | https://www.redalyc.org/articulo.oa?id=72440501 |
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Table of Contents:
- Instrumental texture evaluation of extruded snack foods: a review A. A. Anton F. B. Luciano Química snacks Texture extrusion Extrusion cooking technology is the most used technique for the production of snack foods. In such foods, texture isof major importance, with crispness being often a desirable attribute. Due to the high costs involved in sensory analysis,instrumental assessment of end-product texture, by fundamental and empirical techniques, has been a useful tool for foodresearchers and manufactures as it has been related to sensory evaluation. Among other tests, the texture analysis of expandedsnacks has been performed through compression, penetration, acoustic procedures and texture profile analysis. Althoughthis review has focused in instrumental techniques, texture evaluation of extruded snacks is a complex subject, where thecombination of techniques involving sensory, instrumental and microstructure analysis would certainly be the best practice.From a practical perspective, empirical methods are suggested as an alternative to fundamental techniques, especially tofood scientists and food manufactures interested in predict consumer perception of texture. 2007 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72440501 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.5