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Pregled bibliografske jedinice broj: 975474

Nutritionally improved third generation snacks produced by supercritical CO2 extrusion I. Physical and sensory properties


Panak Balentić, Jelena; Jozinović, Antun; Ačkar, Đurđica; Babić, Jurislav; Miličević, Borislav; Benšić, Mirta; Jokić, Stela; Šarić, Antonija; Šubarić, Drago
Nutritionally improved third generation snacks produced by supercritical CO2 extrusion I. Physical and sensory properties // Journal of food process engineering, 42 (2019), 2; e12961, 9 doi:10.1111/jfpe.12961 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 975474 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Nutritionally improved third generation snacks produced by supercritical CO2 extrusion I. Physical and sensory properties

Autori
Panak Balentić, Jelena ; Jozinović, Antun ; Ačkar, Đurđica ; Babić, Jurislav ; Miličević, Borislav ; Benšić, Mirta ; Jokić, Stela ; Šarić, Antonija ; Šubarić, Drago

Izvornik
Journal of food process engineering (0145-8876) 42 (2019), 2; E12961, 9

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

Ključne riječi
supercritical CO2 extrusion ; by-products ; third generation snacks

Sažetak
This study was aimed at investigating the possible application of defatted hazelnut, camelina, pumpkin, and hemp cakes (by-products of edible oil production) in the production of corn snack products, and to use supercritical CO2 as a blowing agent in indirectly expanded snack products. Cakes were added in 3, 6, and 9% proportions. Extrusion was performed in a laboratory single screw extruder and expanded by microwave. The obtained extrudates were evaluated for their physical and sensory properties. For comparison, directly expanded products without supercritical CO2, were produced with the same raw materials. The addition of the by-product had a significant influence on the expansion ratio, bulk density, fracturability, and crispiness, and all four by-products were successfully incorporated in the production of sensory acceptable, indirectly expanded snack products, produced by supercritical fluid extrusion. This type of products is interesting for consumers since it can be home-made and produced without additives or any chemical substances.

Izvorni jezik
Engleski

Znanstvena područja
Matematika, Prehrambena tehnologija



POVEZANOST RADA


Projekti:
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) ( POIROT)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek,
Sveučilište u Osijeku, Odjel za matematiku

Citiraj ovu publikaciju

Panak Balentić, Jelena; Jozinović, Antun; Ačkar, Đurđica; Babić, Jurislav; Miličević, Borislav; Benšić, Mirta; Jokić, Stela; Šarić, Antonija; Šubarić, Drago
Nutritionally improved third generation snacks produced by supercritical CO2 extrusion I. Physical and sensory properties // Journal of food process engineering, 42 (2019), 2; e12961, 9 doi:10.1111/jfpe.12961 (međunarodna recenzija, članak, znanstveni)
Panak Balentić, J., Jozinović, A., Ačkar, Đ., Babić, J., Miličević, B., Benšić, M., Jokić, S., Šarić, A. & Šubarić, D. (2019) Nutritionally improved third generation snacks produced by supercritical CO2 extrusion I. Physical and sensory properties. Journal of food process engineering, 42 (2), e12961, 9 doi:10.1111/jfpe.12961.
@article{article, year = {2019}, pages = {9}, DOI = {10.1111/jfpe.12961}, chapter = {e12961}, keywords = {supercritical CO2 extrusion, by-products, third generation snacks}, journal = {Journal of food process engineering}, doi = {10.1111/jfpe.12961}, volume = {42}, number = {2}, issn = {0145-8876}, title = {Nutritionally improved third generation snacks produced by supercritical CO2 extrusion I. Physical and sensory properties}, keyword = {supercritical CO2 extrusion, by-products, third generation snacks}, chapternumber = {e12961} }
@article{article, year = {2019}, pages = {9}, DOI = {10.1111/jfpe.12961}, chapter = {e12961}, keywords = {supercritical CO2 extrusion, by-products, third generation snacks}, journal = {Journal of food process engineering}, doi = {10.1111/jfpe.12961}, volume = {42}, number = {2}, issn = {0145-8876}, title = {Nutritionally improved third generation snacks produced by supercritical CO2 extrusion I. Physical and sensory properties}, keyword = {supercritical CO2 extrusion, by-products, third generation snacks}, chapternumber = {e12961} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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