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

Simple item page
dc.contributor.authorBokić, Jelena
dc.contributor.authorKojić, Jovana
dc.contributor.authorKrulj, Jelena
dc.contributor.authorPezo, Lato
dc.contributor.authorBanjac, Vojislav
dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorTumbas Šaponjac, Vesna
dc.contributor.authorVidosavljević, Strahinja
dc.contributor.authorStojkov, Viktor
dc.contributor.authorIlić, Nebojša
dc.contributor.authorBodroža Solarov, Marija
dc.date.accessioned2023-07-17T08:39:09Z
dc.date.available2023-07-17T08:39:09Z
dc.date.issued2022-08-09
dc.description.abstractA 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.sponsorshipThe 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.identifier.citationBokić, 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/ foods11162393en_US
dc.identifier.doi10.3390/foods11162393
dc.identifier.issn2304-8158
dc.identifier.scopus2-s2.0-85137363903
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/301
dc.identifier.wos000845941300001
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200222/RS//
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectchicory rooten_US
dc.subjectextrusionen_US
dc.subjectcharacterizationen_US
dc.subjectartificial neural networken_US
dc.subjectgenetic algorithmen_US
dc.subjectoptimizationen_US
dc.titleDevelopment of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Propertiesen_US
dc.typeinfo:eu-repo/semantics/articleen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
foods-11-02393.pdf
Size:
1.35 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
22.51 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Scientific papers