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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 ; Veleučilište u Požegi, Požega, Hrvatska
Jurislav Babić orcid id orcid.org/0000-0002-6453-1850 ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno tehnološki fakultet, Osijek, Hrvatska
Antun Jozinović ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno tehnološki fakultet, Osijek, Hrvatska
Đurđica Ačkar ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno tehnološki fakultet, Osijek, Hrvatska
Jelena Panak Balentić ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno tehnološki fakultet, Osijek, Hrvatska
Marijana Grec ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno tehnološki fakultet, Osijek, Hrvatska
Drago Šubarić ; Sveučilište Josipa Jurja Strossmayera, Prehrambeno tehnološki fakultet, Osijek, Hrvatska


Puni tekst: engleski pdf 480 Kb

str. 52-58

preuzimanja: 608

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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

Podaci na drugim jezicima: hrvatski

Posjeta: 1.507 *