Academic Journal
TEXTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS WITH THE ADDITION OF ZINC‐ AND SELENIUM‐BIOFORTIFIED WHEAT
| العنوان: | TEXTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS WITH THE ADDITION OF ZINC‐ AND SELENIUM‐BIOFORTIFIED WHEAT |
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| المؤلفون: | Nikolina Kajić, Antun Jozinović, Zdenko Lončarić, Đurđica Ačkar, Drago Šubarić, Daniela Horvat, Marija Kovačević, Hrvoje Heffer, Jurislav Babić |
| المصدر: | Poljoprivreda, Vol 28, Iss 2, Pp 17-28 (2022) |
| بيانات النشر: | Faculty of Agrobitechnical Sciences Osijek |
| سنة النشر: | 2022 |
| المجموعة: | Directory of Open Access Journals: DOAJ Articles |
| مصطلحات موضوعية: | extrusion, corn, fortified wheat, Zn, Se, texture, Agriculture (General), S1-972, Plant culture, SB1-1110 |
| الوصف: | The aim of this paper was to investigate the influence of Zn‐ and Se‐fortified wheat flour addition to the corn grits at 90:10, 80:20, 70:30, 60:40 ratios on the hardness, fracturability, expansion ratio, bulk density, color, and sensory attributes of the extrudates. Extrusion was performed at three temperature profiles: 140/170/170 °C, 150/180/180 °C, and 160/190/190 °C. With an increase in the proportion of Zn‐ and Se‐ fortified wheat flour and temperature increase, all observed physical characteristics of extrudates decreased. The lightness of all the samples increased after the extrusion. The total color change increased with the addition of Zn‐ and Se‐fortified wheat flour. Sensory characteristics showed that the samples with a lower percentage of added Zn‐ and Se‐fortified wheat flour had better scores and acceptability, compared to the samples with a higher fortification ratio. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English Croatian |
| تدمد: | 1330-7142 1848-8080 |
| Relation: | https://hrcak.srce.hr/file/418520; https://doaj.org/toc/1330-7142; https://doaj.org/toc/1848-8080; https://doaj.org/article/a3b50c2a54f8416a90f92202c31d4c11 |
| DOI: | 10.18047/poljo.28.2.3 |
| الاتاحة: | https://doi.org/10.18047/poljo.28.2.3 https://doaj.org/article/a3b50c2a54f8416a90f92202c31d4c11 |
| رقم الانضمام: | edsbas.6E49FF5E |
| قاعدة البيانات: | BASE |
Full Text Finder | تدمد: | 13307142 18488080 |
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| DOI: | 10.18047/poljo.28.2.3 |