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SENSORY OPTIMIZATION OF PROCESS VARIABLES FOR PREPARING ROASTED GRAIN POWDERS
Author(s) -
SRIVASTAV PREM PRAKASH.,
DAS HRISHIKES.,
PRASAD SITARAM.
Publication year - 1992
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1992.tb00520.x
Subject(s) - roasting , food science , grain size , sensory system , water content , mathematics , materials science , chemistry , metallurgy , psychology , engineering , geotechnical engineering , cognitive psychology
. The quality of roasted grain powders is greatly affected bythe roasting process variables; viz., initial moisture content (IMC), grain‐to‐sand ratio (GSR), sand temperature (ST) and roasting time (RT). The sensory optimization for these variables was done in two phases. The IMC (12 ± 0.2%) and GSR (1:4) were standardized in the first phase, whereas ST (215C) and RT (1.5–2.0 min), in the second. The overall quality of the roasted grain powders was found to be greatly affected by ST followed by RT.