Skip to main content

Table 5 Physico-functional and sensory characteristics of consumer-ready flakes from high-protein soymeal, amaranth and modified corn starch produced under optimal condition

From: Bioactive and nutritional characterization of modeled and optimized consumer-ready flakes from pseudocereal (Amaranthus viridis), high-protein soymeal and modified corn starch

Parameter Consumer-ready Flakes Control (NASCO Cornflakes)a
Physico-functional
 Loose bulk density (g/ml) 0.640 ± 0.011a 0.623 ± 0.015a
 Packed bulk density (g/ml) 0.849 ± 0.023a 0.852 ± 0.012a
 Porosity (%) 30.21 ± 0.34a 28.52 ± 0.89a
 Water absorption capacity
  30 °C 22.41 ± 0.23a 17 ± 0.06b
  50 °C 57.93 ± 0.25a 55.89 ± 1.03a
  70 °C 72.65 ± 1.29a 68.35 ± 0.71b
Sensory attributes (%)
 Appearance 87.10 ± 1.24b 90.35 ± 0.49a
 Aroma 88.56 ± 1.97a 82.17 ± 0.38b
 Taste 92.00 ± 1.34a 87.25 ± 0.14b
 Acceptability index 92.75 ± 1.72a 88.30 ± 0.52b
  1. Physico-functional data are presented as mean ± standard deviation (n = 5). Sensory data are presented as mean ± standard deviation (n = 50)
  2. a, bValues with the same superscript in the same row are not significantly different at 5% significant level using analysis of variance (ANOVA) and Duncan test