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- Title
PHYSICAL AND MICRO STRUCTURAL CHANGES IN CARROT POMACE-BASED EXTRUDATES.
- Authors
DAR, A. HUSSAIN; KUMAR, N.; SHARMA, H. K.
- Abstract
The microstructural, colour and textural changes of carrot pomace based unfried, fried and seasoned extrudates were explored during storage for evaluating the product stability. The extrudates were analyzed to understand the changes in structure, colour and hardness. During storage, remarkable changes were observed in structural orientation of the fibre and cellular components of the unfried, fried and seasoned extruded. The photomicrograph revealed the presence of relatively much compact and dense structural orientation with numerous globules after six months of storage which may have lead to the increase in the hardness of the extrudates and may be the cause for the loss of crispiness of the extrudates. Hardness of the extrudates was increased from 13.78 to 45.80 N for unfried, 8.24 to 19.04 N for fried and 8.62 N to 21.85 N for seasoned extrudates, respectively. The L-value decreased from 66.22 to 62.53, 38.58 to 36.38 and 34.95 to 33.78 for unfried, fried and seasoned extrudates, respectively. The microstructural, colour and textural properties of unfried, fried and seasoned extrudates changed during storage of six month. Minimum change in crispiness and L-values was observed in fried extrudates.
- Subjects
CARROTS; MICROSTRUCTURE; COLOR of vegetables; VEGETABLE texture; VEGETABLE storage; PHOTOMICROGRAPHY; FOOD science; COOKING
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, Vol 25, Issue 3, p313
- ISSN
1120-1770
- Publication type
Article