Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine

The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was investigated....

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Bibliographic Details
Main Authors: Jovana Kojić, Miona Belović, Jelena Krulj, Lato Pezo, Nemanja Teslić, Predrag Kojić, Lidija Peić Tukuljac, Vanja Šeregelj, Nebojša Ilić
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
extrusion
snack
betaine
functional foods
Online Access:https://www.mdpi.com/2304-8158/11/3/475

Internet

https://www.mdpi.com/2304-8158/11/3/475

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