RELATIONSHIP BETWEEN WATER ACTIVITY AND CRISPNESS OF EXTRUDED RICE CRISPS

Extruded rice crisps were adjusted to water activities in the range of 0.05-0.65, and texture measurements were carried out by single compression or compression of a layer of 10 specimens. Sensory crispness ranking was performed by a panel familiar with texture evaluation. Several parameters were derived from the force/displacement curves, and a crispness indicator was calculated on the basis of the relationship between the texture parameters and water activity. This crispness indicator showed best correspondence sensory results, especially when layer compression was performed.

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