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Pregled bibliografske jedinice broj: 942696

Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition


Obradović, Valentina; Babić, Jurislav; Jozinović, Antun; Ačkar, Đurđica; Panak Balentić, Jelena; Grec, Marijana; Šubarić, Drago
Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition // Poljoprivreda (Osijek), 24 (2018), 1; 52-58 doi:10.18047/poljo.24.1.7 (međunarodna recenzija, članak, znanstveni)


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Naslov
Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition

Autori
Obradović, Valentina ; Babić, Jurislav ; Jozinović, Antun ; Ačkar, Đurđica ; Panak Balentić, Jelena ; Grec, Marijana ; Šubarić, Drago

Izvornik
Poljoprivreda (Osijek) (1330-7142) 24 (2018), 1; 52-58

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
extrusion ; snacks ; corn ; carrot , texture ; sensory attributes

Sažetak
The primary object of this paper was to investigate the influence of carrot powder (CP) addition to corn grits at levels 4, 6 or 8% and ascorbic acid (AA) addition at levels 0.5 and 1%, on hardness, fracturability, expansion and density of the extrudates. Sensory attributes of the selected extrudates were scored by the panel of ten professional tasters. Extrusion was done at two temperature regimes: 135/170/170°C and 100/150/150°C. Lower temperature regime led to increased hardness and density of extrudates, but at the same time to better expansion. The addition of CP and AA led to decreased hardness and the expansion, but increased density at both temperature regimes. Sensory assessment gave satisfactory results, especially for E1 temperature regime and 4% of carrot powder addition.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2013-11-1321 - Primjena nusproizvoda prehrambene industrije za razvoj funkcionalnih i okolišno prihvatljivih ekstrudiranih proizvoda i aditiva (FUNEXFOOD) (Šubarić, Drago, HRZZ - 2013-11 )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek,
Veleučilište u Požegi

Citiraj ovu publikaciju

Obradović, Valentina; Babić, Jurislav; Jozinović, Antun; Ačkar, Đurđica; Panak Balentić, Jelena; Grec, Marijana; Šubarić, Drago
Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition // Poljoprivreda (Osijek), 24 (2018), 1; 52-58 doi:10.18047/poljo.24.1.7 (međunarodna recenzija, članak, znanstveni)
Obradović, V., Babić, J., Jozinović, A., Ačkar, Đ., Panak Balentić, J., Grec, M. & Šubarić, D. (2018) Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition. Poljoprivreda (Osijek), 24 (1), 52-58 doi:10.18047/poljo.24.1.7.
@article{article, year = {2018}, pages = {52-58}, DOI = {10.18047/poljo.24.1.7}, keywords = {extrusion, snacks, corn, carrot , texture, sensory attributes}, journal = {Poljoprivreda (Osijek)}, doi = {10.18047/poljo.24.1.7}, volume = {24}, number = {1}, issn = {1330-7142}, title = {Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition}, keyword = {extrusion, snacks, corn, carrot , texture, sensory attributes} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Emerging Sources Citation Index (ESCI)


Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts


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