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Textural and sensory characteristics of extruded snacks prepared from corn and carrot powder with ascorbic acid addition

The primary object of this paper was to investigate the influence of carrot powder (CP) addition to corn grits at levels 4, 6 or 8% and ascorbic acid (AA) addition at levels 0.5 and 1%, on hardness, fracturability, expansion and density of the extrudates. Sensory attributes of the selected extrudate...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Valentina Obradović, Jurislav Babić, Antun Jozinović, Đurđica Ačkar, Jelena Panak Balentić, Marijana Grec, Drago Šubarić
Format: Artigo
Sprache:Inglês
Veröffentlicht: Faculty of Agrobitechnical Sciences Osijek 2018-01-01
Schriftenreihe:Poljoprivreda
Schlagworte:
extrusion
snacks
corn
carrot
texture
sensory attributes
Online-Zugang:https://hrcak.srce.hr/file/295980
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