- Tytuł:
- Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties
- Autorzy:
-
Lisiecka, K.
Wojtowicz, A.
Bouasla, A.
Kasprzak, K. - Powiązania:
- https://bibliotekanauki.pl/articles/2082989.pdf
- Data publikacji:
- 2020
- Wydawca:
- Polska Akademia Nauk. Instytut Agrofizyki PAN
- Tematy:
-
extrusion-cooking
extruded snack
vegetable pulp
processing conditions
extrusion-cooking screw speed
texture - Opis:
- The aim of this study was to obtain ready-to-eat gluten-free snack products based on rice with the addition of fresh beetroot, carrot, kale, leek and onion pulps in the amounts of 2.5, 5.0, 7.5, and 10.0% (w/w). The snacks were processed using extrusion- cooking at various screw speeds (80, 100 and 120 rpm). The total phenolics content, processing efficiency, specific mechanical energy, expansion ratio, bulk density, colour and texture profile were determined. The results showed that the type and amount of vegetable pulp added had a significant effect on the total phenolics content, expansion ratio, bulk density and colour profile of the newly produced gluten-free snacks. Generally, the screw speed had a significant effect on processing efficiency. Moreover, the interactions between the content of the vegetable additives and the screw speed had significant effects on the total phenolics content, processing efficiency, physical properties and texture of the snack products. The research demonstrated the possibility of using fresh vegetable pulps as nutritionally valuable ingredients for glutenfree extruded snacks.
- Źródło:
-
International Agrophysics; 2021, 35, 1; 41-60
0236-8722 - Pojawia się w:
- International Agrophysics
- Dostawca treści:
- Biblioteka Nauki
Artykuł