東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Optimization of the sensory, texture...

Dua, Snehil.

Linked to FindBook

Google Book

Amazon

博客來

Optimization of the sensory, texture, color properties and beta-glucan content of waxy and non-waxy barley flour tortillas.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Optimization of the sensory, texture, color properties and beta-glucan content of waxy and non-waxy barley flour tortillas./
Author:	Dua, Snehil.
Description:	197 p.
Notes:	Source: Dissertation Abstracts International, Volume: 69-01, Section: B, page: 0012.
Contained By:	Dissertation Abstracts International69-01B.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NR36259
ISBN:	9780494362594

Optimization of the sensory, texture, color properties and beta-glucan content of waxy and non-waxy barley flour tortillas.
Dua, Snehil.

Optimization of the sensory, texture, color properties and beta-glucan content of waxy and non-waxy barley flour tortillas. - 197 p.

Source: Dissertation Abstracts International, Volume: 69-01, Section: B, page: 0012.

Thesis (Ph.D.)--University of Manitoba (Canada), 2007.

Barley is a rich source of beta-glucan and barley products containing 0.75g of beta-glucan per serving have been allowed by FDA to carry the health claim that consumption of beta-glucan may reduce the risk of heart disease. The aims of this thesis were to identify hulless barley genotypes and flour blends that would make tortillas with acceptable sensory characteristics and with beta-glucan content that met the requirements for the FDA health claim. For the tortilla preparation an equation to predict the dough water absorption was developed based on RVA flour slurry viscosity. Focus groups were conducted to identify factors that influenced consumers in their selection of tortillas. Two groups, one of fibre conscious consumers (FCC) and one of fibre neutral consumers (FNC) had differing selection criteria and identified different tortilla samples as most and least preferred. Descriptive analysis trained panels identified ten attributes that, for both groups, distinguished the liked from the disliked tortillas. The most important were puffiness, breakability, moisture absorption, degree of compression, flavor intensity and bitter aftertaste. The same tortillas were analyzed instrumentally for texture and color properties. Correlations ≥0.90 were obtained between sensory breakability and the texture curve gradient, between sensory moisture absorption and the texture analysis time to rupture, between observed puffiness and the Minolta b* (yellowness) value, and between initial bit hardness and hand rollability. Instrumental parameters were used to set acceptability criteria for the FCC and FNC. Tortillas were formulated from straight grade flour, dusted flour from shorts and dusted flour from bran from 19 genotypes. Using a response surface mixture statistical design, 10 blends were prepared for each genotype. Optimized, acceptable formulations for the FCC were obtained from waxy barleys CDC Candle and CDC Alamo, and non-waxy Millhouse, that contained ≥2g beta-glucan per serving, and for the FNC using Millhouse and AC Hawkeye with ≥ 1.5g beta-glucan per serving. Highest levels of beta-glucan were possible using waxy cultivars and high levels of dusted flour from shorts.

ISBN: 9780494362594Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Optimization of the sensory, texture, color properties and beta-glucan content of waxy and non-waxy barley flour tortillas.
LDR:03043nam 2200241 a 45 001 963656
005 20110831
008 110831s2007 ||||||||||||||||| ||eng d
020 $a 9780494362594
035 $a (UMI)AAINR36259
035 $a AAINR36259
040 $a UMI $c UMI
100 1 $a Dua, Snehil. $3 1286719
245 1 0 $a Optimization of the sensory, texture, color properties and beta-glucan content of waxy and non-waxy barley flour tortillas.
300 $a 197 p.
500 $a Source: Dissertation Abstracts International, Volume: 69-01, Section: B, page: 0012.
502 $a Thesis (Ph.D.)--University of Manitoba (Canada), 2007.
520 $a Barley is a rich source of beta-glucan and barley products containing 0.75g of beta-glucan per serving have been allowed by FDA to carry the health claim that consumption of beta-glucan may reduce the risk of heart disease. The aims of this thesis were to identify hulless barley genotypes and flour blends that would make tortillas with acceptable sensory characteristics and with beta-glucan content that met the requirements for the FDA health claim. For the tortilla preparation an equation to predict the dough water absorption was developed based on RVA flour slurry viscosity. Focus groups were conducted to identify factors that influenced consumers in their selection of tortillas. Two groups, one of fibre conscious consumers (FCC) and one of fibre neutral consumers (FNC) had differing selection criteria and identified different tortilla samples as most and least preferred. Descriptive analysis trained panels identified ten attributes that, for both groups, distinguished the liked from the disliked tortillas. The most important were puffiness, breakability, moisture absorption, degree of compression, flavor intensity and bitter aftertaste. The same tortillas were analyzed instrumentally for texture and color properties. Correlations ≥0.90 were obtained between sensory breakability and the texture curve gradient, between sensory moisture absorption and the texture analysis time to rupture, between observed puffiness and the Minolta b* (yellowness) value, and between initial bit hardness and hand rollability. Instrumental parameters were used to set acceptability criteria for the FCC and FNC. Tortillas were formulated from straight grade flour, dusted flour from shorts and dusted flour from bran from 19 genotypes. Using a response surface mixture statistical design, 10 blends were prepared for each genotype. Optimized, acceptable formulations for the FCC were obtained from waxy barleys CDC Candle and CDC Alamo, and non-waxy Millhouse, that contained ≥2g beta-glucan per serving, and for the FNC using Millhouse and AC Hawkeye with ≥ 1.5g beta-glucan per serving. Highest levels of beta-glucan were possible using waxy cultivars and high levels of dusted flour from shorts.
590 $a School code: 0303.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a University of Manitoba (Canada). $3 1018707
773 0 $t Dissertation Abstracts International $g 69-01B.
790 $a 0303
791 $a Ph.D.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=NR36259