The quality of fried snacks fortified with fiber and protein supplements | Kvalita vyprážaných lupienkov fortifikovaných vlákninou a suplementami proteínov
2010
Pęksa, A., Wrocław University of Environmental and Life Sciences, Wrocław (Poland) | Miedzianka, J., Wrocław University of Environmental and Life Sciences, Wrocław (Poland) | Kita, A., Wrocław University of Environmental and Life Sciences, Wrocław (Poland) | Tajner-Czopek, A., Wrocław University of Environmental and Life Sciences, Wrocław (Poland) | Rytel, E., Wrocław University of Environmental and Life Sciences, Wrocław (Poland)
There was studied the effect of fortification of extruded potato pellets, obtained with 5 and 10% addition of wheat bran, corn bran and corn germ, applied separately and in mixtures with 3% addition of potato protein concentrate on fat content and physical properties of snacks fried from them. The addition of wheat bran, regardless its dose, did positively influenced on snacks texture. Yet it also caused the increase in fat content and density, as well as darkening of snacks color. The use of corn bran contributed to lower values of snacks density and fat absorption, while the addition of corn germ resulted in lighter, more desired snacks color, but at the same time it brought about increased fat content and made snacks harder. There was not recorded any significant snacks diversity concerning expansion degree, regardless the kind of additive used, as well as snacks moisture.
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