ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A prototype meal bar of extruded sorghum-peanut wafer with filling and enrobing was subjected to accelerated shelf-life testing at 60°C for 4 wks Samples were withdrawn each week for analyses including slurry pH, Kramer shear texture measures, CIE L*a*b* color, water activity, peroxide values, malonaldehyde content, available lysine, and proximate composition. Principal factor analysis with varimax rotation was used to assess associations of related factors. Six factors accounted for 77.5% of variance. Significant changes occurred with respect to the control over 4 wk storage, particularly in a sharp reduction of pH, and increased pigmentation. Other measures were minimally changed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1999.tb12282.x
Permalink