Sensory properties of extruded snacks supplemented with Amaranth grain grits
2006
Bodroza-Solarov, M. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro)) | Levic, Lj. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro)) | Pribis, V. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro)) | Filipcev, B. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro)) | Jokanovic, M. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro))
Snack-like products were obtained by extrusion-cooking of corn-amaranth grits blends containing 20 or 50% amaranth grain. The obtained products have different texture, color and taste. The product with 20% amaranth grain had pleasant and specific taste and good porosity. The product with 50% amaranth grain had higher density, poor melting and specific taste. Higher content of amaranth grits in blends increased the snacks density, decreased expansion, increased hardness and darkened the colour.
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