Raspberry seed supplemented snack: the effect of different extrusion condition on the physicochemical properties
2018
Perović, Jelena (https://orcid.org/0000-0003-3550-755X) | Marić, Boško (https://orcid.org/0000-0003-4264-8086) | Teslić, Nemanja (https://orcid.org/0000-0002-8219-1909) | Kojić, Jovana (https://orcid.org/0000-0002-8816-9892) | Krulj, Jelena (https://orcid.org/0000-0001-7348-3961) | Ćurčić, Nataša | Bodroža-Solarov, Marija (https://orcid.org/0000-0001-8151-6276)
These investigations were carried out in order to perceive the effect of extrusion conditions on the physicochemical properties of corn grit snacks with the addition of raspberry seeds. The raspberry seeds are rich in ellagic acid, a natural phenol antioxidant which has beneficial effect to human health. Extrudates were prepared using the laboratory single-screw extruder (Brabender Duisburg, Germany), operated at different conditions. Box-Behnken design was employed to define variations in the moisture content (18-25%), the temperature of extrusion (100-200˚C) and the content of raspberry seeds (0-20%), while the rotor speed was constant at 150 rpm. Physicochemical properties of extruded snack products such as the expansion index and hardness were performed with regard to process conditions. Following the presented results, it was concluded that changing one or more parameters in the extrusion process can significantly affect the characteristics of the obtained product.
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