Use of blackcurrant and chokeberry press residue in snack products

Use of blackcurrant and chokeberry press residue in snack products

Fruit and vegetable processing by-products, undervalued until recently, are rich sources of nutrients. This study investigated properties of extruded corn puffs with addition (5–20%) of blackcurrant or chokeberry pressings. We assessed expansion rate, water absorption index (WAI) and water solubilit...

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Bibliographic Details
Main Authors: Drożdż Wioletta, Boruczkowska Hanna, Boruczkowski Tomasz, Tomaszewska-Ciosk Ewa, Zdybel Ewa
Format: Article
Language:English
Published: Sciendo 2019-03-01
Series:Polish Journal of Chemical Technology
Subjects:
fruit press resid ues
black chokeberry
blackcurrant
extrusion
extruded snacks
Online Access:https://doi.org/10.2478/pjct-2019-0003

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