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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 Bokić, Jelena
dc.contributor.author Kojić, Jovana
dc.contributor.author Krulj, Jelena
dc.contributor.author Pezo, Lato
dc.contributor.author Banjac, Vojislav
dc.contributor.author Škrobot, Dubravka
dc.contributor.author Tumbas Šaponjac, Vesna
dc.contributor.author Vidosavljević, Strahinja
dc.contributor.author Stojkov, Viktor
dc.contributor.author Ilić, Nebojša
dc.contributor.author Bodroža Solarov, Marija
dc.date.accessioned 2023-07-17T08:39:09Z
dc.date.available 2023-07-17T08:39:09Z
dc.date.issued 2022-08-09
dc.identifier.citation Bokić, J.; Kojić, J.; Krulj, J.; Pezo, L.; Banjac, V.; Škrobot, D.; Tumbas Šaponjac, V.; Vidosavljević, S.; Stojkov, V.; Ilić, N.; et al. Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties. Foods 2022, 11, 2393. https://doi.org/10.3390/ foods11162393 en_US
dc.identifier.issn 2304-8158
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/301
dc.description.abstract A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin- screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and may be considered a functional food ingredient. Central composite design (CCD) was employed to generate snack formulations by varying feed moisture (M, 16.3–22.5%), screw speed (SS, 500–900 rpm) and CRF content (20–40%). The optimization according to artificial neural network modeling and a genetic algorithm was applied to define optimal process conditions (17.6% moisture, 820 rpm and 24.1% of CRF) for obtaining the product with the highest expansion (3.34), crispiness (3.22 × 10−3), volume (2040 m3), degree of gelatinization (69.70%) and good color properties. Bulk density (110.33 g/L), density (250 kg/m3), and hardness (98.74 N) resulted in low values for the optimal sample. The descriptive sensory analysis evaluated low hardness and bitterness, with high crispiness for the optimal extrudate. This study points to the possibility of a novel chicory enriched extrudate production with desirable physicochemical and sensory properties. en_US
dc.description.sponsorship The study was funded by the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2022-14/200222). 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 chicory root en_US
dc.subject extrusion en_US
dc.subject characterization en_US
dc.subject artificial neural network en_US
dc.subject genetic algorithm en_US
dc.subject optimization en_US
dc.title Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties en_US
dc.type info:eu-repo/semantics/article en_US
dc.identifier.scopus 2-s2.0-85137363903
dc.identifier.wos 000845941300001
dc.identifier.doi 10.3390/foods11162393


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