| Author | Chutanuch Hansaworakun |
| Call Number | AIT Thesis no.FB-05-09 |
| Subject(s) | Cereals, Prepared--Evaluation
|
| Note | A thesis submitted in partial fulfillment of the requirements for the
degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-05-09 |
| Abstract | Breakfast cereals are products whose crispness is considered a primary textural
attribute. Loss of crispness occurs due to gain of moisture from the surrounding
environment or soaking in milk or other liquid media. Though mechanical tests are used
to assess the crispness of breakfast cereals there is no well-defined method for analyzing
the force-deformation data. In this study, two mechanical tests, uniaxial compression test
and Kramer shear test were used for evaluating the crispness of two types of dry breakfast
cereals. Both cereal samples were conditioned to different moisture contents to vary the
crispness levels. Detailed analysis of uniaxial compression test data revealed that the
apparent compaction modulus gave high correlation with moisture content and sensory
crispness for both types of breakfast cereals. The apparent compaction modulus increased
with increasing moisture content and was also related to the decrease in the crispness of
cereals. The shear force from Kramer shear test was also highly correlated with the
moisture content and sensory crispness of wheat cereal. Shear force increased with
increasing moisture and indicated a reduction in the crispness. Uniaxial compression
testing was found to be a suitable technique since the apparent compaction modulus
resulted in the best indicator for assessing the crispness of breakfast cereals. In case when
breakfast cereals were immersed in milk, rapidly drained and compressed with an Ottawa
cell, the change in peak force was adequately represented as a function of immersion time
using Weibull and exponential models. The exponential model was recommended to use
for predicting the crispness of cereals when immersed in milk because of its simplicity. |
| Year | 2005 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. FB-05-09 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Jindal, Vinod Kumar; |
| Examination Committee(s) | Athapol Noomhorm ;Rakshit, Sudip Kumar ; |
| Scholarship Donor(s) | His Majesty The King of Thailand; |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2005 |