Effect of ethanol on properties of extrudates enriched with high‐fibre by‐products
2019
Tomaszewska‐Ciosk, Ewa | Zdybel, Ewa | Lech, Krzysztof | Nemś, Agnieszka
In this study, we produced snacks based on mixtures of corn grits enriched with ethyl alcohol and high‐fibr by‐products like potato pulp, as well as flaxseed, rosehip and apple pomace. The prepared mixtures were subjected to the extrusion at the following process parameters: temperature of section I – 130 °C, temperature of section II – 150 °C, temperature of section III – 170 °C and screw speed – 200 r.p.m. The presence of ethanol in the extruded mixture significantly improved mechanical properties and increased colour lightness of snacks. The highest scores were given in sensory analysis to control snacks, whereas among the enriched snacks – to these with apple pomace. The most negative effect on snacks assessment was attributed to the addition of flaxseed and rosehip pomace. Ethanol addition had a very beneficial effect on scores given during sensory analysis to colour, texture and structure attributes of the snacks.
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