Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits

Applicability of electromyography (EMG) as a prospective technique for textural evaluation of different types of biscuits

Bakery industry is an important segment of the food industry, worldwide, and texture is an important determinant in the consumer acceptability of baked products especially biscuits. In this study, six different textured biscuits namely, whole wheat flour biscuit, chocolate biscuit, cumin biscuit, ca...

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Bibliographic Details
Main Authors: Navdeep Singh Sodhi, Bhavnita Dhillon, Vinay Kumar Pandey, Sarvesh Rustagi, Kshirod Kumar Dash, Shivangi Sharma, Karan Arora, Ranjodh Singh Sandhu, Amritdeep Singh
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Journal of Agriculture and Food Research
Subjects:
Electromyography
Biscuit
Mastication
Texture
Principal component analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154324001261

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http://www.sciencedirect.com/science/article/pii/S2666154324001261

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