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Fresh Broccoli in Fortified Snack Pellets: Extrusion-Cooking Aspects and Physical Characteristics

The aim of the study was to obtain a new type of potato-based snack pellets fortified with fresh broccoli addition and to estimate their extrusion-cooking parameters (processing stability) and selected physical properties. In this work, fresh broccoli was added at varying levels (10, 20, and 30%) to...

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Principais autores: Marcin Mitrus, Maciej Combrzyński, Beata Biernacka, Agnieszka Wójtowicz, Marek Milanowski, Karol Kupryaniuk, Marek Gancarz, Jakub Soja, Renata Różyło
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2023-07-01
Serier:Applied Sciences
Fag:
extrusion-cooking
fresh broccoli
snack pellets
selected physical properties
processing parameters
Online adgang:https://www.mdpi.com/2076-3417/13/14/8138
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