Texture on Extruded Snack: Correlation Between Instrumental and Sensory Analysis
Abstract
One of the most popular food produced by extrusion process are the snacks. The quality of this product is related to sensory factors such as appearance and taste, with emphasis on texture. However, it is very difficult to find studies with correlations between descriptive and instrumental analyses for texture. The objective of this study was to perform extruded snacks instrumental and sensory analysis, crossing the obtained data and enabling...
Paper Details
Title
Texture on Extruded Snack: Correlation Between Instrumental and Sensory Analysis
Published Date
Mar 20, 2017
Volume
57
Pages
1723 - 1728
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