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....
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/3/475 |
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| author | Jovana Kojić Miona Belović Jelena Krulj Lato Pezo Nemanja Teslić Predrag Kojić Lidija Peić Tukuljac Vanja Šeregelj Nebojša Ilić |
| author_facet | Jovana Kojić Miona Belović Jelena Krulj Lato Pezo Nemanja Teslić Predrag Kojić Lidija Peić Tukuljac Vanja Šeregelj Nebojša Ilić |
| author_sort | Jovana Kojić |
| collection | DOAJ |
| description | 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. In order to determine the relative influence of input variables in the artificial neural network (ANN) model, Yoon’s interpretation method was used, and it was concluded that feed moisture content has the greatest influence on L* values, while screw speed has the greatest influence on a* and b* values. The softest samples were obtained at the lowest moisture content. Sensory analysis was carried out on selected samples, and it showed that betaine addition did not intensify the bitter taste. The sample with the largest expansion exhibited the lowest hardness and chewiness before and after immersion in milk, and this sample is the most suitable for enrichment with betaine. |
| first_indexed | 2024-03-09T23:52:12Z |
| format | Article |
| id | doaj.art-0973b76f6617483aac1a5fb33b5abe29 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:52:12Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0973b76f6617483aac1a5fb33b5abe292023-11-23T16:31:32ZengMDPI AGFoods2304-81582022-02-0111347510.3390/foods11030475Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with BetaineJovana Kojić0Miona Belović1Jelena Krulj2Lato Pezo3Nemanja Teslić4Predrag Kojić5Lidija Peić Tukuljac6Vanja Šeregelj7Nebojša Ilić8Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12-16, 11000 Beograd, SerbiaInstitute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaFaculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaInstitute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, SerbiaThe 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. In order to determine the relative influence of input variables in the artificial neural network (ANN) model, Yoon’s interpretation method was used, and it was concluded that feed moisture content has the greatest influence on L* values, while screw speed has the greatest influence on a* and b* values. The softest samples were obtained at the lowest moisture content. Sensory analysis was carried out on selected samples, and it showed that betaine addition did not intensify the bitter taste. The sample with the largest expansion exhibited the lowest hardness and chewiness before and after immersion in milk, and this sample is the most suitable for enrichment with betaine.https://www.mdpi.com/2304-8158/11/3/475extrusionsnackbetainefunctional foods |
| spellingShingle | Jovana Kojić Miona Belović Jelena Krulj Lato Pezo Nemanja Teslić Predrag Kojić Lidija Peić Tukuljac Vanja Šeregelj Nebojša Ilić Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine Foods extrusion snack betaine functional foods |
| title | Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine |
| title_full | Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine |
| title_fullStr | Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine |
| title_full_unstemmed | Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine |
| title_short | Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine |
| title_sort | textural color and sensory features of spelt wholegrain snack enriched with betaine |
| topic | extrusion snack betaine functional foods |
| url | https://www.mdpi.com/2304-8158/11/3/475 |
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