Association between textural profiles and surface electromyographic (sEMG) behaviors of microwavable cassava cuttlefish crackers with various expansion ratios

Chang, Hung‐Chia; Chen, Hua‐Han

doi:10.1016/j.foodres.2013.04.015

Cited by 8 publications

(6 citation statements)

References 29 publications

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“…The lowest hardness of SR khao‐tan was 48.4 N, of RB khao‐tan was 26.34 N, and of BR khao‐tan was 15.71 N. The effects of IMC and PT are shown in Figure , with a low moisture content resulting in lower hardness, which was matched with a high expansion ratio which also showed the effect of MWP and PT. This result agreed with Maisont and Narkrugsa () and Chang and Chen () who indicated that increasing the moisture content in paddy rice caused a steady increase in hardness. This could be explained by the sample structure having a high expansion and a porous formation inside the kernel resulting in lower maximum force value.…”

Section: Resultssupporting

confidence: 91%

“…These indicated that the porous structure was caused by the evaporation of the superheated steam in the grain, resulting in a rapid increase in the vapor pressure resulted in the expansion and provided the porous, spongy structure inside the grain (Maisont & Narkrugsa, ). The bubbles and the large pore structure in the grain would make the sample less hard and more crispy (Chang & Chen, ; Tsukakoshi, Naito, & Ishida, ). The high expanded product would produce a lower fracture force and larger cross‐sectional area.…”

Section: Resultsmentioning

confidence: 99%

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Characteristics and process optimization of rice snack (khao‐tan) puffing by home microwave oven

Mom

Chanlat

Songsermpong

2020

J Food Process Preserv

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Khao‐tan is a popular Thai traditional glutinous rice snack that involves a deep frying process. Nowadays, consumers are concerned about the safety of fried food and its potential to contribute to obesity. Puffing using a home microwave oven is an alternative that is more convenient, requires a shorter processing time, has a lower cost, is healthy and environment‐friendly. This research investigated the optimal processing conditions (initial moisture content [IMC], microwave power [MWP], and puffing time [PT]) to puff khao‐tan from three rice varieties (sticky rice [SR], rice berry [RB], and black rice [BR]) using the microwave. Response surface methodology (the Box–Behnken technique) was applied. The process responses comprised puffing yield, expansion ratio, hardness, and yellowness. The results indicated that the optimized conditions for khao‐tan were 10% IMC, 1,200 W MWP, and 25 s PT with overall desirability values of 0.733, 0.642, and 0.899 for SR, RB, and BR, respectively. Practical applications Recently, microwaves have become popular use in the food industry. This study provides a good technique to introduce microwave technology in the snack industry to puff a Thai traditional rice snack, namely, khao‐tan using a home microwave oven. The optimized conditions can help with puffing khao‐tan made with three varieties of rice (sticky rice, rice berry, and black rice) to achieve consumer acceptance in terms of product quality and a healthy product. This work can be applied commercially and on a small scale.

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Section: Resultssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Characteristics and process optimization of rice snack (khao‐tan) puffing by home microwave oven

Mom

Chanlat

Songsermpong

2020

J Food Process Preserv

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“…Texture and taste are the main factors that influence the palatability of food, especially in baked and extruded snacks (Chang & Chen, 2013). Hardness is related to the force applied by the molar teeth to compress the food.…”

Section: Specific Volume Porosity and Texturementioning

confidence: 99%

Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute

et al. 2021

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The objective of this study was to evaluate powder mixtures as substitutes of fresh cheese in traditional manufacturing of a baked snack, due to the cheese variability in its quality properties and its high cost. In the cheese substitute powder mixtures, protein was varied with sodium caseinate/whey protein ratios in ranges from 7.33 to 13.29 and the fat with lecithin/microencapsulated vegetable fat (MVF) ratios from 1.5 to 4. The optimal formulation according to the textural properties was the one composed of sodium caseinate/whey protein ratio of 7.84 and lecithin/MVF ratio of 4. The optimum was compared with a snack control sample prepared in a traditional way using fresh cheese and its porosity, specific volume, texture, microstructure, composition and sensory characteristics were measured, as well as the texture during 30 days of storage. Significant differences were found regarding porosity, specific volume and microstructure. During storage the hardness of both samples increased; however, the control always showed less resistance to cutting and puncture. Snacks made with the powder mixture had higher protein content and less fat; however, its sensory acceptance by consumers was lower compared to traditional samples.

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“…There are extensive studies on the oral processing behaviour of bread (Kohyama & Mioche,; Pentikäinen et al ., ; Gao et al ., , ). The chewing force was significantly impacted by the initial textural profiles of bread (Chang & Chen, ). Specifically, the most important factors in determining the mastication of bread were the crust portion of baked bread, that is thick and dry crust significantly increased the chewing time and muscular activities (Jourdren et al ., ; Gao et al ., ).…”

Section: Oral Processing Of Breadmentioning

confidence: 99%

Structural and mechanical characteristics of bread and their impact on oral processing: a review

Gao

Wang²,

Dong³

et al. 2017

Int J of Food Sci Tech

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Oral processing has become an important area of research in sensory and nutrition studies. Mastication process not only determines the dynamics of flavour release and texture perception but also affects the bioavailability of nutrients. Oral processing of bread is of particular interest because of the need to reduce its glycaemic potential while keeping its desired soft and aerated texture. Bread structure determines its mechanical strength and deformation behaviour which in turn decides people's texture perception and swallowing thresholds. The strong interconnection between food structure and its resistance to breakdown is the rationale behind designing bread to control bread digestion, starting from the oral phase. The present review summarises the characterisation and formation of bread structure, its interlink with bread mechanical behaviour and destruction during human oral processing. Future research should further elucidate the structure-mechanics-digestion interlink by implementing relevant mechanical analyses and micromechanical modelling.Bread structure and human oral processing J. Gao et al. 859 Bread structure and human oral processing J. Gao et al. 868

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Association between textural profiles and surface electromyographic (sEMG) behaviors of microwavable cassava cuttlefish crackers with various expansion ratios

Cited by 8 publications

References 29 publications

Characteristics and process optimization of rice snack (khao‐tan) puffing by home microwave oven

Characteristics and process optimization of rice snack (khao‐tan) puffing by home microwave oven

Development of baked snack with fats and proteins powder mixtures as a fresh cheese substitute

Structural and mechanical characteristics of bread and their impact on oral processing: a review

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