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Acceptability of a reformulated grain-based food:Implications for increasing whole grain consumption
被引量:
1
1
作者
A.Manickavasagan
M.Reicks
+3 位作者
V.Singh
A.Sawsana
a.m.intisar
R.Lakshmya
《Food Science and Human Wellness》
SCIE
2013年第3期105-112,共8页
Idli is a popular Indian breakfast dish consumed by many people all over the world,made from white rice(Oryza sativum)(75%–80%)and black gram(Phaseolus mungo)(20%–25%).Idli’s wide consumption makes it ideal as a mo...
Idli is a popular Indian breakfast dish consumed by many people all over the world,made from white rice(Oryza sativum)(75%–80%)and black gram(Phaseolus mungo)(20%–25%).Idli’s wide consumption makes it ideal as a model for studying acceptability of a food reformulated with whole grains.The objective was to compare acceptability regarding texture,color and sensory properties when white rice was replaced with brown rice at 5 replacement levels(0%(control),25%,50%,75%and 100%).Textural attributes and L*a*b*color values were measured by a texture analyzer and a Chroma meter,respectively.Informed and blind sensory tests were conducted.Instrumental hardness and gumminess were proportional to the level of whole grain replacement,while springiness and cohesiveness did not vary by replacement level.Liking ratings for overall acceptability were similar at the three lowest levels of brown rice replacement.Although brown rice replacement reduced the liking score for various sensory attributes,especially for 75%and 100%replacements,more than 90%of the panelists preferred brown-rice-blended idli as their first choice.There are ample opportunities to increase whole grain consumption through reformulation of regularly consumed traditional refined grain foods by partial or complete replacement with whole grains.©2013 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved.
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关键词
Idli
Brown
rice
ACCEPTABILITY
Texture
profile
analysis(TPA)
COLOR
Sensory
test
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题名
Acceptability of a reformulated grain-based food:Implications for increasing whole grain consumption
被引量:
1
1
作者
A.Manickavasagan
M.Reicks
V.Singh
A.Sawsana
a.m.intisar
R.Lakshmya
机构
Sensory and Food Preparation Laboratory
Department of Food Science and Nutrition
出处
《Food Science and Human Wellness》
SCIE
2013年第3期105-112,共8页
基金
This study was partially supported by the Industrial Innovation Center(IIC),Atyab Food Tech LLC and Sultan Qaboos University–College of Agricultural and Marine Sciences Dean’s Seed Grant.
文摘
Idli is a popular Indian breakfast dish consumed by many people all over the world,made from white rice(Oryza sativum)(75%–80%)and black gram(Phaseolus mungo)(20%–25%).Idli’s wide consumption makes it ideal as a model for studying acceptability of a food reformulated with whole grains.The objective was to compare acceptability regarding texture,color and sensory properties when white rice was replaced with brown rice at 5 replacement levels(0%(control),25%,50%,75%and 100%).Textural attributes and L*a*b*color values were measured by a texture analyzer and a Chroma meter,respectively.Informed and blind sensory tests were conducted.Instrumental hardness and gumminess were proportional to the level of whole grain replacement,while springiness and cohesiveness did not vary by replacement level.Liking ratings for overall acceptability were similar at the three lowest levels of brown rice replacement.Although brown rice replacement reduced the liking score for various sensory attributes,especially for 75%and 100%replacements,more than 90%of the panelists preferred brown-rice-blended idli as their first choice.There are ample opportunities to increase whole grain consumption through reformulation of regularly consumed traditional refined grain foods by partial or complete replacement with whole grains.©2013 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved.
关键词
Idli
Brown
rice
ACCEPTABILITY
Texture
profile
analysis(TPA)
COLOR
Sensory
test
分类号
TS213 [轻工技术与工程—粮食、油脂及植物蛋白工程]
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Acceptability of a reformulated grain-based food:Implications for increasing whole grain consumption
A.Manickavasagan
M.Reicks
V.Singh
A.Sawsana
a.m.intisar
R.Lakshmya
《Food Science and Human Wellness》
SCIE
2013
1
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