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https://doi.org/10.18047/poljo.24.1.7

Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition

Valentina Obradović ; Polytechnic of Požega, Vukovarska 17, Požega, Croatia
Jurislav Babić   ORCID icon orcid.org/0000-0002-6453-1850 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, Osijek, Croatia
Antun Jozinović ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, Osijek, Croatia
Đurđica Ačkar ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, Osijek, Croatia
Jelena Panak Balentić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, Osijek, Croatia
Marijana Grec ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, Osijek, Croatia
Drago Šubarić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, Osijek, Croatia

Puni tekst: engleski, pdf (480 KB) str. 52-58 preuzimanja: 143* citiraj
APA 6th Edition
Obradović, V., Babić, J., Jozinović, A., Ačkar, Đ., Panak Balentić, J., Grec, M. i Šubarić, D. (2018). Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition. Poljoprivreda, 24 (1), 52-58. https://doi.org/10.18047/poljo.24.1.7
MLA 8th Edition
Obradović, Valentina, et al. "Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition." Poljoprivreda, vol. 24, br. 1, 2018, str. 52-58. https://doi.org/10.18047/poljo.24.1.7. Citirano 22.09.2019.
Chicago 17th Edition
Obradović, Valentina, Jurislav Babić, Antun Jozinović, Đurđica Ačkar, Jelena Panak Balentić, Marijana Grec i Drago Šubarić. "Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition." Poljoprivreda 24, br. 1 (2018): 52-58. https://doi.org/10.18047/poljo.24.1.7
Harvard
Obradović, V., et al. (2018). 'Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition', Poljoprivreda, 24(1), str. 52-58. https://doi.org/10.18047/poljo.24.1.7
Vancouver
Obradović V, Babić J, Jozinović A, Ačkar Đ, Panak Balentić J, Grec M i sur. Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition. Poljoprivreda [Internet]. 2018 [pristupljeno 22.09.2019.];24(1):52-58. https://doi.org/10.18047/poljo.24.1.7
IEEE
V. Obradović, et al., "Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition", Poljoprivreda, vol.24, br. 1, str. 52-58, 2018. [Online]. https://doi.org/10.18047/poljo.24.1.7

Sažetak
The primary object of this paper was to investigate the influence of carrot powder (CP) addition to corn grits at levels 4, 6 or 8% and ascorbic acid (AA) addition at levels 0.5 and 1%, on hardness, fracturability, expansion and density of the extrudates. Sensory attributes of the selected extrudates were scored by the panel of ten professional tasters. Extrusion was done at two temperature regimes: 135/170/170°C and 100/150/150°C. Lower temperature regime led to increased hardness and density of extrudates, but at the same time to better expansion. The addition of CP and AA led to decreased hardness and the expansion, but increased density at both temperature regimes. Sensory assessment gave satisfactory results, especially for E1 temperature regime and 4% of carrot powder addition.

Ključne riječi
extrusion; snacks; corn; carrot; texture; sensory attributes

Hrčak ID: 201025

URI
https://hrcak.srce.hr/201025

[hrvatski]

Posjeta: 248 *