Multifractal analysis of meat-analog based coated fried foods texture profile

• Published in: Food Structure Vol. 39; p. 100363
• Main Authors: Bhuiyan, Md. Hafizur Rahman, Yeasmen, Nushrat, Ngadi, Michael O.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2024
• Subjects: batters; brittleness; canola oil; evolution; Fracture; fried foods; Frying; hardness; microstructure; principal component analysis; Rényi spectra; Scaling; Singularity spectra; Texture; wheat; Scaling; Singularity spectra; Fracture; Rényi spectra; Texture; Frying

Texture profile of meat-analog (MA) based fried food products is a complex structure, and rarely studied subject. MA-based fried products mechanical-texture-profile were considered as “fractal geometry” to characterize their textural properties by employing complex statistical approach namely multif...