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2013 | 63 | 4 |

Tytuł artykułu

Influence of buckwheat addition on physical properties, texture and sensory characteristics of extruded corn snacks

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
The influence of buckwheat addition on physical properties, texture, colour and sensory characteristics of extruded corn snacks are presented in this paper. Snacks were prepared with a single screw extrusion-cooker TS-45 with L:D=12:1, shaped on the circular open die 3 mm, screw speed during processing was set to 120 rpm. Buckwheat flour was added in the amount from 10 toThe influence of buckwheat addition on physical properties, texture, colour and sensory characteristics of extruded corn snacks are presented in this paper. Snacks were prepared with a single screw extrusion-cooker TS-45 with L:D=12:1, shaped on the circular open die 3 mm, screw speed during processing was set to 120 rpm. Buckwheat flour was added in the amount from 10 to 50% of corn grits mass. Selected physical properties, cutting force and texture with Kramer cell were evaluated. The sensory characteristics and acceptability of buckwheat enriched snacks were evaluated. The expansion ratio lowered, whilst bulk density and durability increased with a higher level of buckwheat addition. Fracturability and hardness lowered with higher buckwheat amount in the recipe. Colour measurements showed lower L* and higher b* values with higher buckwheat addition. Higher buckwheat amount influenced lower sensory notes of snacks. 50% of corn grits mass. Selected physical properties, cutting force and texture with Kramer cell were evaluated. The sensory characteristics and acceptability of buckwheat enriched snacks were evaluated. The expansion ratio lowered, whilst bulk density and durability increased with a higher level of buckwheat addition. Fracturability and hardness lowered with higher buckwheat amount in the recipe. Colour measurements showed lower L* and higher b* values with higher buckwheat addition. Higher buckwheat amount influenced lower sensory notes of snacks.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

63

Numer

4

Opis fizyczny

p.239-244,fig.,ref.

Twórcy

autor
  • Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20–280 Lublin, Poland
autor
  • Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20–280 Lublin, Poland
autor
  • Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20–280 Lublin, Poland

Bibliografia

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Bibliografia

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