Skoči na glavni sadržaj

Pregledni rad

https://doi.org/10.17508/CJFST.2018.10.1.04

Production of third-generation snacks

JELENA PANAK BALENTIĆ ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
JURISLAV BABIĆ ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
ANTUN JOZINOVIĆ orcid id orcid.org/0000-0001-9627-1013 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
ĐURĐICA AČKAR ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
BORISLAV MILIČEVIĆ ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
BENJAMIN MUHAMEDBEGOVIĆ ; University of Tuzla, Univerzitetska 8, 75000 Tuzla, Bosna i Hercegovina
DRAGO ŠUBARIĆ ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia


Puni tekst: engleski pdf 585 Kb

str. 98-105

preuzimanja: 2.360

citiraj


Sažetak

Extruded snacks are products which are easy to consume, tasty, crispy, with
thousands of shapes, flavours, textures and are consumed worldwide. They
can be expanded directly or indirectly. Directly expanded products are cooked,
expanded, shaped and cut off the extruder, dried and packaged. It is a less
complicated process than the indirect expansion, products have low bulk
density, and are seasoned with different types of flavours and oils. Indirectly
expanded products are stable during storage and have high bulk density,
provide opportunity to produce a wide range of products. Different types of
raw materials (corn, potato, wheat, oat, by-products of food industry, etc.) and
combination of ingredients can be incorporated into the products. Non-starch
ingredients such as protein, fibre, vitamins and minerals are more likely to be
incorporated into indirectly expanded products than into directly expanded
products. This makes them delicious, healthier and more interesting to
customers. The most commonly used ways of expansion are deep fat frying,
hot-air puffing and microwave heating.

Ključne riječi

indirectly expanded; 3G snacks; third generation snacks

Hrčak ID:

200557

URI

https://hrcak.srce.hr/200557

Datum izdavanja:

25.5.2018.

Posjeta: 3.960 *