Characterization of corn snack product enriched with sugar beet pulp
2018
Petrović, Jovana | Bojanić, Nemanja (https://orcid.org/0000-0003-0474-5387) | Simić, Sonja | Pajin, Biljana | Lončarević, Ivana (https://orcid.org/0000-0001-5028-8514) | Šubarić, Drago | Jozinović, Antun
Sugar beet pulp (SBP) is inexpensive by-product of sugar industry which can be successfully incorporated in corn grits with the aim of production nutritionally more valuable corn snacks. The aim of this study was to investigate the possibility of using SBP in production of corn snack products and additives for confectionery and bakery products. SBP was mixed with corn grits at different ratios (0/100, 15/85, 30/75 and 45/55). Prepared samples with 15% of moisture content were extruded in the laboratory single screw extruder at temperature profile 135/170/170 °C, using a screw with compression ratio 4:1 and die with 4 mm diameter. After drying and milling, chemical properties of extrudates were determined. Addition of sugar beet pulp significantly increased the proportion of fiber (from 2.36 to 47.68%) and ash (from 0.45 to 1.99%) compared to snack product produced from only corn grits. Nutritional value of snack product is significantly improved with the SBP addition and it can be concluded that the SBP can be successfully incorporated in corn grits with the aim of production nutritionally more valuable corn snacks.
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