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Agriculture, Vol. 24 No. 1, 2018.

Original scientific paper

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 id 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

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Abstract

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.

Keywords

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

Hrčak ID:

201025

URI

https://hrcak.srce.hr/201025

Publication date:

1.6.2018.

Article data in other languages: croatian

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