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Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties

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dc.contributor.author Kojić, Jovana
dc.contributor.author Belović, Miona
dc.contributor.author Krulj, Jelena
dc.contributor.author Pezo, Lato
dc.contributor.author Teslić, Nemanja
dc.contributor.author Kojić, Predrag
dc.contributor.author Peić Tukuljac, Lidija
dc.contributor.author Šeregelj, Vanja
dc.contributor.author Ilić, Nebojša
dc.date.accessioned 2023-07-13T11:02:22Z
dc.date.available 2023-07-13T11:02:22Z
dc.date.issued 2022-02-06
dc.identifier.issn 2304-8158
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/219
dc.description.abstract 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. en_US
dc.description.sponsorship The Ministry of Education, Science and Technological Development of the Republic of Serbia. (451-03-9/2021-14/200222). en_US
dc.language.iso en en_US
dc.publisher MDPI en_US
dc.relation info:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rights OpenAccess
dc.subject extrusion en_US
dc.subject snack en_US
dc.subject betaine en_US
dc.subject functional foods en_US
dc.title Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties en_US
dc.type Article en_US
dc.type info:eu-repo/semantics/article
dc.identifier.scopus 2-s2.0-85124238965
dc.identifier.wos 000759346700001
dc.identifier.doi 10.3390/foods11030475


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