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Effect of hydrated sodium calcium al...

Fernandes, Shamira M.

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Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems./
作者:	Fernandes, Shamira M.
面頁冊數:	150 p.
附註:	Adviser: Margaret J. Hinds.
Contained By:	Masters Abstracts International44-06.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1436162
ISBN:	9780542726897

Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems.
Fernandes, Shamira M.

Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems. - 150 p.

Adviser: Margaret J. Hinds.

Thesis (M.S.)--Oklahoma State University, 2006.

Scope and method of study. Evaluation of physical properties of baked and semi-solid peanut based food systems containing HSCAS (hydrated sodium calcium aluminosilicate).

ISBN: 9780542726897Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems.
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245 1 0 $a Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems.
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520 $a Scope and method of study. Evaluation of physical properties of baked and semi-solid peanut based food systems containing HSCAS (hydrated sodium calcium aluminosilicate).
520 $a Findings and conclusions. (A) Cookie Stix: For cookie stix it was observed that HSCAS (at 0.25%) decreased the Aw and thus could have potential for prolonging the shelf life of the product. It also increased the crunchiness which is a desirable quality parameter for cookies. (B) Peanut paste: For the peanut paste it was observed that HSCAS and sugar did not adversely affect the textural attributes (firmness and adhesiveness) of the paste for most formulations and storage times. The Aw increased with an increase in sugar and HSCAS, and also with storage time and temperature, but A w levels were still within a range of (0.18--0.55) that would not facilitate microbial growth.
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