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Agriculture, Vol. 28 No. 2, 2022.

Original scientific paper

https://doi.org/10.18047/poljo.28.2.3

TEXTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS WITH THE ADDITION OF ZINC‐ AND SELENIUM‐BIOFORTIFIED WHEAT

Nikolina Kajić ; Faculty of Agriculture and Food Technology, University of Mostar, Biskupa Čule bb, 88000 Mostar, Bosnia and Herzegovina
Antun Jozinović orcid id orcid.org/0000-0001-9627-1013 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Zdenko Lončarić ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Vladimira Preloga 1, 31000 Osijek, Croatia
Đurđica Ačkar ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Drago Šubarić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
Daniela Horvat ; Agricultural Institute Osijek, Ul. Južno predgrađe 17, 31000 Osijek, Croatia
Marija Kovačević ; Agricultural Institute Osijek, Ul. Južno predgrađe 17, 31000 Osijek, Croatia
Hrvoje Heffer ; Croatian Agency for Agriculture and Food, Vinkovačka cesta 63c, 31000 Osijek, Croatia
Jurislav Babić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 18, 31000 Osijek, Croatia

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Abstract

The aim of this paper was to investigate the influence of Zn‐ and Se‐fortified wheat flour addition to the corn grits at 90:10, 80:20, 70:30, 60:40 ratios on the hardness, fracturability, expansion ratio, bulk density, color, and sensory attributes of the extrudates. Extrusion was performed at three temperature profiles: 140/170/170 °C, 150/180/180 °C, and 160/190/190 °C. With an increase in the proportion of Zn‐ and Se‐ fortified wheat flour and temperature increase, all observed physical characteristics of extrudates decreased. The lightness of all the samples increased after the extrusion. The total color change increased with the addition of Zn‐ and Se‐fortified wheat flour. Sensory characteristics showed that the samples with a lower percentage of added Zn‐ and Se‐fortified wheat flour had better scores and acceptability, compared to the samples with a higher fortification ratio.

Keywords

extrusion; corn; fortified wheat; Zn; Se; texture; color; sensory attributes

Hrčak ID:

289110

URI

https://hrcak.srce.hr/289110

Publication date:

20.12.2022.

Article data in other languages: croatian

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