Effect of fresh beetroot application and processing conditions on some quality features of new type of potato-based snacks
2021
Lisiecka, Katarzyna | Wójtowicz, Agnieszka
In the following study, it was evaluated selected properties of potato-based snack pellets and expanded puffs enriched with fresh beetroot pulp in the amount of 2.5–30.0 g/100 g. A single-screw extruder with a plasticizing unit of L/D = 18 was used to produce the pellets with various screw speeds. The final snacks were obtained by frying the pellets in vegetable oil. The chemical composition of ready-to-eat snacks, as well as the total phenolics content and antioxidant activity of puffs were assessed. The physical properties, color and texture profile of pellets and snacks were examined, while the snack microstructure was observed using scanning electron microscopy. The results showed that application of fresh beetroot pulp up to 30.0 g/100 g is possible and allows obtaining satisfactory snack quality. Moreover, the final product had increased protein and soluble fiber content, along with enhanced total phenolics content and antioxidant activity. This varied positively with the increase in beetroot pulp content.
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